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We hope you got insight from reading it, now let’s go back to easy and delicious tofu and spinach champuru (okinawan stir-fry) recipe. To make easy and delicious tofu and spinach champuru (okinawan stir-fry) you only need 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Easy and Delicious Tofu and Spinach Champuru (Okinawan Stir-Fry):
- Get 1 block Firm tofu (~350 g)
- Provide 100 grams Pork (belly or thin slices)
- Use 4 bunches Spinach
- Take 2 Eggs
- Take 1 tbsp Mayonnaise
- Provide 1 dash Salt and pepper
- You need 1 tbsp Oyster sauce
- Take 1 dash Soy sauce
- Prepare 1 tbsp Sesame oil
Instructions to make Easy and Delicious Tofu and Spinach Champuru (Okinawan Stir-Fry):
- Shred the tofu into big chunks, wrap in a moistened tea towel and microwave for 3 minutes. Press on the towel with a wooden spatula to drain the excess water.
- Chop the pork into bite-sized pieces. Cut the spinach into 5 cm lengths. Beat the egg and combine with mayonnaise.
- Heat a frying pan with sesame oil and fry the pork. When browned, add the spinach and season lightly with salt and pepper. Shift the pork and spinach to the edge of the pan to make space for the tofu, which you'll be cooking in the same pan.
- Fry the tofu until it is well cooked, then mix in the pork and spinach. Season with oyster sauce and soy sauce.
- Swirl in the egg and mix. Turn off the heat. This dish is best when the egg is soft-set.
Easy, delicious, and perfect for bone-in, skin-on chicken thighs! It's easy to make them gluten-free and vegan, too. Just grab a skillet and a few simple ingredients. Kimchi pancakes, or kimchijeon, are crispy, a bit chewy, and full of the umami goodness of Korean-style fermented cabbage. The fastest, easiest way to make crispy tofu for any dish.
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