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Tofu chanpuru (Okinawan tofu stir fry)

One of Okinawa's best-known dishes is chanpuru, the island cuisine's typical stir fry dish. It is usually made with tofu and vegetables but can also include meat or fish. Deli meats or Spam are sometimes used, thanks to the US Navy's previous military presence in Okinawa and subsequent culinary influence. Chanpuru also often includes egg, bean sprouts and goya. Here's a 100% vegetarian take on chanpuru with firm tofu, eggs, green onions and a simple, savory sauce.

Serves 4

• 14 oz. (400 g) firm tofu, packed in water, drained and chopped into 1/2-inch cubes
• 2 tbsp vegetable oil
• 1 medium onion, peeled and finely chopped
  
• 2 tbsp soy sauce
• 4 eggs, beaten
  
• 1 bunch of green onions, white and green parts, sliced diagonally into 1-inch pieces
• Salt, pepper
• 1/3 cup (10 g) bonito flakes*

Instructions

1. Heat 1 tbsp vegetable oil in a frying pan over medium-high heat. Add the onion and let cook for 3-4 minutes until translucent, stirring occasionally. Remove from the pan and set aside.
2. Heat the remaining vegetable oil in the pan. Add the tofu, and stir fry for 3-4 minutes until lightly browned, flipping once so both sides get cooked.
3. Add the cooked onions back to the pan with the soy sauce and sliced green onions. Stir gently to coat. Push the vegetables and tofu to one side of the pan and add the eggs. Let cook undisturbed for 15 seconds, then break them up and gently stir them into the other ingredients.
4. Taste and adjust the seasoning with salt and pepper, if necessary. Remove from heat, and top with the bonito flakes. Serve immediately.

Enjoy! You can easily adapt or bulk up this recipe with additional vegetables like sliced carrots, shiitake mushrooms and chopped sweet potato.

*Look for dried bonito flakes or katsuobushi at your local Asian grocer's shop or in the world food section of larger supermarkets.