Tofu Chanpuru Recipe

Wrap tofu in a paper towel; cook in microwave for 1 minute. Squeeze extra water from tofu and wrap in a dry paper towel. Let sit to drain extra water about 5 minutes. Remove paper towel and cut tofu into cubes.

Combine luncheon meat garlic and ginger in a bowl. Whisk sake miso paste soy sauce and sugar in a separate bowl.

Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir eggs until scrambled and cooked through about 5 minutes. Transfer eggs to a plate. Cook and stir tofu in the same skillet until browned on all sides 5 to 10 minutes. Transfer tofu to plate with eggs. Cook and stir luncheon meat mixture in the same skillet until cooked through and garlic is lightly browned about 5 minutes.

Heat 2 teaspoons vegetable oil in a separate skillet over medium heat; cook and stir onion cabbage carrots and mushrooms until onions are translucent and cabbage is softened 10 to 12 minutes. Add eggs tofu luncheon meat and sake mixture to vegetable mixture; stir to coat. Cook until heated through about 1 minute. Garnish with green onion.