Tofu Champuru with Mozuku Seaweed (もずく豆腐チャンプルー)
もずく豆腐チャンプルー (Tofu Champuru with Mozuku Seaweed) is a traditional Okinawan dish that combines the unique flavors of tofu and mozuku seaweed. This dish is not only delicious but also packed with nutrients, making it a healthy addition to any meal.
Ingredients
- 1 block of firm tofu, drained and cut into cubes
- 1 cup of mozuku seaweed, rehydrated and chopped
- 1/2 onion, thinly sliced
- 1/2 carrot, julienned
- 1/2 block of kamaboko (fish cake), sliced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Instructions
- In a large pan, heat the cooking oil over medium heat.
- Add the onions and carrots, and sauté until the vegetables are tender.
- Add the tofu, kamaboko, and mozuku seaweed to the pan, and stir-fry for 2-3 minutes.
- Pour the beaten eggs over the tofu mixture, and gently stir until the eggs are cooked.
- Season the dish with soy sauce, salt, and pepper, to taste.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 8g
Supplies
Large pan Cutting board Knife Measuring spoons Measuring cup
Tools
Spatula Whisk
Serving suggestions
Serve もずく豆腐チャンプルー as a main dish with steamed rice and a side of pickled vegetables for a complete Okinawan meal.
Tips & tricks
For a twist, you can add other vegetables such as bell peppers or bean sprouts to the dish for added texture and flavor.
Cost
$10