Nira no champuruu / Okinawan-style stir-fry with tofu and garlic chives

Nira garlic chives go very well with eggs. The combination becomes substantial when sauteed with firm tofu, making this dish a great match with plain steamed rice as well as with beer, shochu and of course awamori from Okinawa.

<Ingredients>

1/2-1 bunch nira garlic chives
1/2-1 firm tofu
1 egg
1 tsp soy sauce
1 tsp oil (not in photo)
Salt & pepper, to taste (not in photo)


<Directions>
1.

Cut nira into 3-4 cm. Cut tofu into smaller squares.
Lightly beat egg.

2.

Heat oil.
Pat dry tofu with paper towel, and saute both sides until slightly golden.

Transfer to a plate.

3.

In the same frying pan, saute nira (add oil if necessary).

When almost done, add salt and pepper, and stir.

Put back tofu.

Put soy sauce and mix well.

Swirl in egg, turn off heat, and gently turn with spatula while egg is still uncooked.

<Notes>

• Use less soy sauce for more a straightforward taste. Soy sauce is mainly added to give a slightly toasty taste and aroma to the dish.
• Ideally, egg should still be soft (same consistency as tofu or softer) when served. Turn off heat or remove from heat after adding egg to frying pan to prevent overcooking.
• Top with katsuobushi for additional flavor.

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