Okinawa Stir-Fried Tofu And Pork Luncheon Meat (Tofu Chanpuru)

• 400 g firm tofu
• 200 g pork luncheon meat
• 1/2 onion
• 1 piece okinawa island carrot
• 100 g bean sprouts
• 50 g garlic chives
• 1 tablespoon sesame oil
• 1 tablespoon awamori
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 g dried bonito flakes (katsuoboshi)
• 5 g chopped scallions

1. Drain the tofu then wrap it with 1-2 pieces of paper towel. Put on top of a microwave-safe plate then microwave for about 30 seconds to remove the excess liquid from the tofu.
2. Take the tofu from the microwave then slice it into large bite-sized pieces.
3. Slice the Okinawa carrot into thin strips. Wash and drain the bean sprouts and for the onion, slice it thinly.
4. Slice the pork luncheon meat into thick strips.
5. Heat a pan using medium-high heat then add sesame oil. Add the onions the stir-fry until it is soft.
6. Add the pork luncheon meat then stir-fry for 1-2 minutes.
7. Add the carrots then stir-fry until it is cooked. Then, add the bean sprouts and stir-fry for 1-2 more minutes.
8. Add the tofu then carefully stir until the tofu is heated.
9. Add some salt and pepper to adjust taste then serve with some chopped scallions and dried bonito flakes on top.

firm tofu, pork luncheon meat, onion, okinawa, bean sprouts, garlic, sesame oil, awamori, salt, pepper, bonito flakes, scallions

Taken from www.food.com/recipe/okinawa-stir-fried-tofu-and-pork-luncheon-meat-tofu-chanpuru-531392 (may not work)