Assorted vegetables such as bean sprouts, green onion, garlic chives etc.
As much as you like
Dashi stock granules
Salt and pepper
a pinch of each
Cut the vegetables and pork into easy to eat pieces. Microwave the tofu for 4 to 5 minutes to drain off the excess water.
Put some oil in a heated frying pan, break up the tofu into pieces and stir fry. Season with salt and pepper, and and it's browned a bit take out of the pan.
Stir fry the pork, and when it's browned add the vegetables. Add the dashi stock granules and salt and continue to stir-fry.
Re-add the tofu, make some space in the frying pan and add the egg. Season lightly with salt and pepper and coat the other ingredients with the egg.
Drizzle the soy sauce onto the sides of the pan, mix in, and put on serving plates. All done!
If you have them, add some bonito flakes and chopped green onions for more flavor and aroma, and to make the dish look classy.
I added bonito flakes and green onions to make it colorful.
Story Behind this Recipe
I started making this after moving to Okinawa. This is a very popular home-cooked dish, and it's on the menus of every diner.
Here's a entry-level dish as an introducting to Okinawan cooking for beginners. Okinawan "island" tofu is big, so I've specified 1 block, but if you're using regular firm tofu please use a whole block. Island tofu is very firm, so there's no need to spend a lot of time getting rid of excess water, but if you're using regular firm tofu you may want to drain the water a little longer.