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Vegetarian, East Asian

Okinawan tofu chanpuru with rice

Tofu chanpuru is a family style Okinawan stir fry made with crumbled tofu, vegetables and eggs, served with rice. It serves 4, takes 30 minutes, is easy to make, and costs about €1.80 per person. The key is draining the tofu well and cooking everything quickly over high heat.

Tonight, Okinawa's family specialty, sauteed tofu with vegetables, bean sprouts and eggs, served with rice.

Okinawan tofu chanpuru with rice
Total time
30 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Chanpuru means mixture, and that's exactly what this dish is, golden crumbled tofu, vegetables that keep a bit of bite, and soft eggs that tie everything together. The flavor comes from soy sauce lightly sweetened with mirin, no complicated sauce required.

This is the kind of dish you make on a weeknight when you want something simple to cook but full of flavor. Kids tend to pick out the golden tofu bits and the crunchy bean sprouts, and the whole family goes back for seconds without even noticing. It's an easy way to get vegetables onto the plate without a fight.

The ingredients

4 people

Pantry

  • Firm tofu 400 g
  • Soy sauceoften in the pantry 3 tbsp
  • Mirin or 1 tsp sugar 1 tbsp
  • Neutral oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Fruits and vegetables

  • Bean sprouts 300 g
  • Carrots 2
  • Zucchini 1
  • Scallions 3

Allergens Soy, Gluten, Eggs

The step by step recipe

  1. Pat the tofu dry and crumble it roughly with your hands. Cut the carrots and zucchini into thin sticks.

    Swap goya, Okinawa's bitter melon, for zucchini, it's milder.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Start it first, the stir fry comes together quickly.

  3. Brown the tofu in 2 tablespoons of oil, then set it aside. 6 min

    Don't stir too much, it should brown in patches.

  4. Stir fry the carrots, zucchini and bean sprouts in the remaining oil over high heat. 6 min

    Add whatever cooks slowest first.

  5. Add the tofu back in, pour in the soy sauce and mirin, add the beaten eggs and stir gently until just set. Sprinkle with scallions. 3 min

    Take it off the heat while the eggs are barely set, they'll finish cooking from residual heat.

Our tips to get it right

  • Drain the tofu in a clean kitchen towel for a few minutes before crumbling it, the less water it holds, the better it browns.
  • Keep the heat high through the whole vegetable cooking step, that's what gives them a slight crunch instead of letting them stew in their own liquid.
  • Have all your ingredients cut and ready before you turn on the stove, the cooking moves fast and you won't have time to chop as you go.

The variations

  • Swap the firm tofu for crumbled tempeh for a denser texture and a stronger flavor.
  • Add thin strips of pork or chicken before the tofu for a heartier version, this is actually the most common way it's made in Okinawa.
  • For kids in a hurry, serve the rice and the stir fry separately instead of mixed together, some prefer picking at each part on its own.

What to serve it with

  • A light miso soup
  • Plain green tea
  • Vinegar pickled cucumbers

Storage

Keeps for 2 days in the fridge in a sealed container. Reheat in a skillet over medium heat to bring back some crunch, the microwave makes the vegetables too soft. Freezing isn't recommended, the eggs and bean sprouts lose their texture.

Questions about this dish

Can I use silken tofu instead of firm tofu?

No, silken tofu falls apart too easily during cooking. Firm tofu holds together when crumbled and browns properly in the pan.

Can I prep this ahead of time?

You can chop the vegetables and crumble the tofu the day before and keep them covered in the fridge. The actual cooking should happen right before serving to keep the vegetables crisp.

What is the goya mentioned in the traditional recipe?

It's a bitter melon typical of Okinawa, hard to find outside specialty Asian grocery stores. Zucchini replaces it well, with a milder taste that works better for kids.

How do I know when the eggs are cooked enough?

Take the pan off the heat while the eggs still look slightly glossy and not fully set. The residual heat finishes the cooking and keeps the eggs from drying out.

How long does it take to make an Okinawan tofu chanpuru with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Okinawan tofu chanpuru with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Okinawan tofu chanpuru with rice cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, eggs. Always check the labels of the products you buy.

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