Okinawan-Style Tofu and Luncheon Meat Stir-Fry
Okinawan-Style Tofu and Luncheon Meat Stir-Fry is a harmonious blend of protein-rich tofu, savory luncheon meat, and fresh vegetables, showcasing the unique flavors of Okinawa's island cuisine. Its origins trace back to the beautiful Okinawa Prefecture, where the influence of American culture, due to its military bases, has introduced ingredients like pork luncheon meat, making this dish a fusion delight. This stir-fry is simple yet flavorful, with each component thoughtfully cooked to perfection, allowing you to bring a taste of Okinawa to your kitchen.
2
Servings
217 - 325 kcal
Calories
12
Ingredients
Ingredients
firm tofu
400 g (drained and cut into bite-sized pieces)
pork luncheon meat
200 g (sliced into thick strips)
onion
1/2 (thinly sliced)
okinawa island carrot
1 piece (thinly sliced into strips)
bean sprouts
100 g (washed and drained)
garlic chives
50 g (fresh)
sesame oil
1 tablespoon (for stir-frying)
awamori
1 tablespoon (for seasoning)
salt
1/4 teaspoon (for taste)
pepper
1/4 teaspoon (for taste)
dried bonito flakes (katsuoboshi)
5 g (for garnish)
chopped scallions
5 g (for garnish)
Instructions
1
Start by removing excess moisture from the tofu: wrap it in 1-2 sheets of paper towel and place it on a microwave-safe plate. Microwave for 30 seconds, then let it rest to further dry.
2
Once the tofu is ready, cut it into large bite-sized pieces. Next, prepare the vegetables by julienning the Okinawa island carrot into thin strips, slicing the onion thinly, and thoroughly rinsing the bean sprouts.
3
Cut the pork luncheon meat into thick strips, preparing all ingredients before cooking.
4
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the sliced onions and sauté until they are soft and translucent.
5
Introduce the pork luncheon meat to the skillet, sautéing for an additional 1-2 minutes or until lightly browned.
6
Add the julienned carrots to the mix and stir-fry until they become slightly tender.
7
Add the bean sprouts and continue stir-frying for another 1-2 minutes, ensuring they maintain their crunchiness.
8
Gently incorporate the tofu into the skillet, stirring carefully to prevent it from breaking apart while allowing it to warm through.
9
Season the mixture with awamori, salt, and pepper to taste, ensuring an even distribution of flavors.
10
Serve the stir-fry hot, garnished with chopped scallions and a sprinkle of dried bonito flakes for additional umami and texture.
Nutrition Information
13.3 - 20 g
Fat
10 - 15 g
Carbs
13.3 - 20 g
Protein
667 - 1000 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Okinawan-Style Tofu and Luncheon Meat Stir-Fry?
It is a fusion dish from Okinawa, Japan, that combines protein-rich tofu, savory pork luncheon meat, and fresh vegetables.
What are the primary proteins in this dish?
The main proteins used are 400 grams of firm tofu and 200 grams of pork luncheon meat.
Why is luncheon meat used in Okinawan cuisine?
Luncheon meat became a staple in Okinawan cuisine due to the influence of American culture and military bases in the region.
How do I prepare the tofu for this stir-fry?
Wrap the tofu in paper towels, microwave for 30 seconds to remove moisture, let it rest, and then cut it into large bite-sized pieces.
What vegetables are included in this recipe?
The recipe includes onion, Okinawa island carrot, bean sprouts, garlic chives, and chopped scallions.
What is the recommended cooking oil?
Sesame oil is used to provide a rich and savory flavor during the stir-frying process.
What is Awamori and how is it used?
Awamori is an Okinawan alcoholic beverage used in this recipe as a seasoning to enhance the dish's flavor.
How many servings does this recipe yield?
This recipe is designed to serve 2 people.
What is the calorie count per serving?
Each serving contains between 217 and 325 kcal.
How much fat is in this Okinawan stir-fry?
The fat content ranges from 13.3 to 20 grams per serving.
What is the protein content of the dish?
This stir-fry provides approximately 13.3 to 20 grams of protein per serving.
Is there a lot of sodium in this recipe?
Yes, it contains a significant amount of sodium, ranging from 667 to 1000 mg per serving.
What are dried bonito flakes?
Also known as katsuoboshi, these are dried, fermented fish flakes used as a garnish to add umami flavor.
How do I prevent the tofu from breaking during cooking?
Incorporate the tofu gently at the end of the cooking process and stir carefully to keep the pieces intact.
How long should I cook the bean sprouts?
Stir-fry the bean sprouts for 1-2 minutes to ensure they stay crunchy and fresh.
Can I substitute the Okinawa island carrot?
Yes, if Okinawan carrots are unavailable, you can use a regular carrot julienned into thin strips.
What is the preparation for the pork luncheon meat?
The luncheon meat should be sliced into thick strips before being sauteed until lightly browned.
Is this recipe considered a fusion dish?
Yes, it is a fusion of traditional Japanese island cuisine and Western ingredients like canned luncheon meat.
What are the tags associated with this recipe?
Tags include Okinawan, tofu, luncheon meat, stir-fry, Japanese cuisine, fusion, comfort food, and savory.
How do I prepare the onions?
The onions should be thinly sliced and sauteed until they become soft and translucent.
What are the final garnishes for the dish?
The dish is finished with a garnish of chopped scallions and a sprinkle of dried bonito flakes.
What is the carbohydrate content?
The dish contains approximately 10 to 15 grams of carbohydrates per serving.
What is the first step in the instructions?
The first step is removing excess moisture from the tofu using paper towels and a microwave.
Can I make this dish spicy?
While the recipe calls for salt and pepper, you could add chili flakes or hot oil if you prefer a spicy kick.
What size should the tofu pieces be?
The tofu should be cut into large, bite-sized pieces.
Is this a quick recipe to prepare?
Yes, as a stir-fry, it involves quick cooking once all ingredients are prepared and julienned.
What is the role of garlic chives in this dish?
Garlic chives add a fresh, mild garlic-onion flavor to the vegetable mix.
Does this recipe use soy sauce?
This specific recipe uses Awamori, salt, and pepper for seasoning rather than soy sauce.
What texture should the vegetables have?
The vegetables, particularly the carrots and bean sprouts, should be stir-fried until tender yet still crunchy.
Where does this dish originate?
It originates from the Okinawa Prefecture in Japan.