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On our most recent trip to Okinawa, we met Jordan, a Hawaiian American studying Okinawan longevity on a Fulbright scholarship, who watched us fussing with the ingredients. He shared his go-to recipe with us for a quick champuru (stir fry), spiced up with some hot sauce.
1 tablespoon sesame oil 12 oz firm tofu 1-4 cloves garlic, minced « cup bean sprouts 1/2 cup diced onions Cup of spinach or kale, roughly chopped Shichimi pepper or Sriracha hot sauce. 1 tablespoon soy sauce
In a large saute pan, brown tofu on both sides in sesame oil, about 3-4 minutes. Set aside. In the same pan, stir fry garlic, bean sprouts, and onions over medium-high heat so they brown, for 2-3 minutes. Add oil to pan, if needed. Add reserved tofu, spinach, and soy sauce to pan and cook until greens are wilted, about 2 minutes. Toss all ingredients together while cooking to combine. Serve with rice.