Kani champuru with Okinawan tofu

Today Okinawa is on the plate. A good old goya champuru with crab this time.

I already presented this dish :
Go~ya champloo~ and Okinawan soba

Even made a second version.

Goya, bitter squash is now easy to find in Osaka. It’s cultivated everywhere in Japan these days.

I found tofu “imported” from Okinawa. I don’t know if you see the difference, but it’s extremely firm. I had never seen tofu so firm. I wonder how they do that. Do they press it ?
Well, my champuru is more authentic now.

Delicious !

4 thoughts on “Kani champuru with Okinawan tofu

  1. Pingback: Tofu and faux tofu | Gourmande in Osaka

  2. Pingback: Disappearing champuru « GOURMANDE in OSAKA

  3. Pingback: Pressed tofu from beans, the Okinawan way (day 2) | GOURMANDE in OSAKA

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