Chanpuru (チャンプルー) is a form of popular Okinawa stir-fried dish, generally containing vegetables, tofu, and some kind of meat or fish. Luncheon meat (such as Spam or Danish Tulip), egg, bean spuraut and goya (bitter melon) are some other common ingredients. Spam is not typically used in mainland Japan, but it's more common in Okinawa due primarily to the historical influence of its introduction by U.S. Forces. (http://en.wikipedia.org/wiki/Chanpuru)
Tōfu chanpuru is tofu stir-fried with vegetables and some kind of meat like Spam, sliced pork, or canned tuna. Unlike tofu from mainland Japan, Okinawan tofu is firm and does not fall apart when stir-fried. Therefore this is good to use tofu from Albert Heijn or regular super markets for making Tofu champuru.
To make Tofu chanpuru in the Netherlands, I use
- Euro shopper luncheon meat (from AH)
- AH Tofu
- Cabbage
- Bean sprout
- Carrot
- Onion
- Egg
- Shimaya Dashi No Moto (Japanese soup stock with fish flavoured)
- Salt and pepper
It's enough to use Euro shopper luncheon meat for Okinawan dishes. AH tofu is good to make Chanpuru too.
1. Slice luncheon meat. Cut vegetables.
2. Cut Tofu into cube; first lightly bake in a pan.
3. Transfer baked tofu to a dish at the moment.
4. Stir-fry luncheon meat and vegetables in a pan.
5. Add prepared tofu in a frying pan.
6. Add egg, and stir-fry together.
7. Seasoning with salt, pepper and Shimaya dashi.
8. Place on the plate. Sprinkle Katsuobushi (bonito flake) if you like.
