Tofu Champuruu Stir Fry that I Ate in Okinawa!

• 150 grams Thinly sliced pork
• 1 block Firm tofu
• 2 leaves Cabbage
• 1/2 bag Bean sprouts
• 1/2 bunch Chinese chives
• 2 Beaten eggs
• 1 clove each Garlic, ginger (finely chopped)
• 1 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 dash Salt and pepper
• 2 pinch Sugar
• 1 tbsp Sesame oil

1. Wrap the tofu in a paper towel.
2. Place a weight on top to drain.
3. Chop the cabbage roughly.
4. Cut the Chinese chives into 5 cm-sized pieces.
5. Spread the sesame oil in a frying pan and saute the pork.
6. When cooked, add the garlic and ginger and saute some more.
7. After the garlic and ginger become aromatic, add the bean sprouts and stir-fry.
8. Gather the ingredients to the corner of the pan, and pour the beaten eggs into the open space.
9. Heat to make half-set scrambled eggs.
10. Tear the tofu into fairly large sizes with your hands and add to the pan.
11. Then add the condiments and toss everything together.
12. Add the Chinese chives and stir-fry quickly.
13. Add the sugar and season to finish!

pork, tofu, cabbage, sprouts, chinese chives, eggs, garlic, soy sauce, oyster sauce, salt, sugar, sesame oil

Taken from cookpad.com/us/recipes/158856-tofu-champuruu-stir-fry-that-i-ate-in-okinawa (may not work)