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.

Tofu Champuru with Mozuku Seaweed (もずく豆腐チャンプルー)

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

  1. In a large pan, heat the cooking oil over medium heat.
  2. Add the onions and carrots, and sauté until the vegetables are tender.
  3. Add the tofu, kamaboko, and mozuku seaweed to the pan, and stir-fry for 2-3 minutes.
  4. Pour the beaten eggs over the tofu mixture, and gently stir until the eggs are cooked.
  5. Season the dish with soy sauce, salt, and pepper, to taste.
  6. 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