Chanpuruu with Firm Tofu

Chanpuruu with Firm Tofu

This is a basic tofu chanpuruu recipe with drained firm tofu.

I recommend using either shio-dofu (salted tofu), miso-dofu (miso-marinated tofu), or firm tofu.

Ingredients: 2-3 servings

Firm tofu
1/2 block
Thinly sliced pork
100 g
○Bean sprouts
1/2 pack
○Green peppers (small)
Chicken soup stock granules
1 teaspoon
Salt and pepper
a dash each
Soy sauce
1 tablespoon
Sesame oil (for stir-frying)
about 1 teaspoon


1. Drain excess water from the tofu. (Alternatively, cut the tofu into bite-sized pieces, and lightly sprinkle with salt. Microwave for 1 to 2 minutes uncovered, then allow it to cool.)
2. Cut the vegetables into thin strips.
3. Heat the sesame oil in a frying pan, and fry the pork well.
4. Once the pork has browned, add the carrot, onion, green peppers, and bean sprouts, in that order, and stir-fry.
5. Add the chicken soup stock granules, salt and pepper, and mix them well.
6. Add the tofu.
7. Heat the tofu while stirring gently, so that the tofu won't break apart. Once the tofu has cooked through, evenly drizzle the soy sauce into the pan.
8. When everything has seasoned well, it's done! Adjust the amount of soy sauce to taste.

Story Behind this Recipe

I created this dish based on a recipe I saw in a magazine.