Tofu Champuru (Okinawan-style Stir-fried Tofu and Vegetables)

There is a tofu called "Shima-tofu" that has a much firmer texture than regular tofu. Less likely to break, even if you use it for stir-frying.

Tofu Champuru (Okinawan-style Stir-fried Tofu and Vegetables)
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba



Beans & Tofu



Calorie count is per serving

Ingredients (Serves 2)

  • 1 block momen-tofu (300 g)

    Tofu that has been compressed to take away the moisture. Its firm texture makes it ideal for cooking.

  • 1/2 onion
  • 1/2 bunch Chinese chives (50 g)
  • 1 tbsp sesame oil
  • 5 g bonito flakes
  • [A]

    • 1/2 tbsp sake
    • 1/2 tsp soy sauce
    • 1/3 tsp salt
    • A pinch of pepper
  • 1.4-1.6 l boiling water



Tear the tofu into 10-12 equal pieces.


Place the tofu in boiling water and boil for about one minute.


Pour into a strainer and drain thoroughly until cool.


Cut the onion along the grain into 5 mm slices. Cut the Chinese chives into 3 cm lengths.


Heat the sesame oil in a frying pan placed over medium heat. Stir-fry the tofu.


When the tofu is golden brown, add the onions and stir-fry until the onions are tender.


Add half the amount of bonito flakes and briefly stir-fry. While frying, add [A] in the order in which the ingredients are listed. Finish up the frying with the Chinese chives. Plate up, and top with the remaining bonito flakes.


Boiling the tofu is one way to remove excess moisture. Tearing the tofu results in a wide surface area that facilitates the removal of moisture. That is a good way to prepare tofu if you don't need to think about maintaining a uniform shape, as in this stir-fried dish. When boiling the tofu, be careful not to overcook it as that will destroy the flavor and create unsightly holes. Leave the tofu in the strainer until cool, to drain thoroughly.