Pork, Tofu and Komatsuna Champuru

Pork, Tofu and Komatsuna Champuru

An easy champuru (Okinawan stir-fry) made with inexpensive ingredients.

Ingredients: 4 servings

Pork offcuts
150 g
Firm tofu
1 block
1 bunch (200 g)
1 clove
Chili pepper
1 teaspoon
Soy sauce
2 teaspoons
1 tablespoon
Vegetable oil
2 tablespoons


1. Wrap the tofu with a muslin cloth, sandwich between two cutting boards for 15 minutes to drain the water. Cut komatsuna into 4 cm pieces. Chop the pork slices into 2-3 cm strips.
2. Thinly slice the garlic clove and thinly slice the chili peppers.
3. Heat 1 tablespoon of vegetable oil in a frying pan and stir fry the komatsuna, starting from the stems. Add 1/2 teaspoon of salt and the leaves of komatsuna and stir fry briskly. Remove from the frying pan.
4. Add 1 tablespoon of vegetable oil, garlic and chili peppers in the frying pan. Add the pork and stir once the garlic becomes fragrant.
5. Once the pork changes colour, add the tofu, breaking it into large pieces. When the tofu has slightly cooked through, add 1/2 teaspoons salt, soy sauce and sake to flavour.
6. Return the komatsuna to the frying pan, toss, and it's done.

Story Behind this Recipe

A simple champuru dish.