Tofu champul (tofu chanpul) is a delicious stir-fry made tofu, bean sprouts and eggs. The dish is topped with bonito flakes (katsuobushi) and a little bit of Okinawa-style hot sauce called koregusu (コーレーグースー). Koregusu is made from awamori (a strong drink resembling vodka) and hot peppers.

Recipe

Ingredients

• 1 package firm tofu
• 1 package bean sprouts
• 2 eggs
• salad oil
• sea salt
• bonito flakes
• koregusu (コーレーグースー)
• piyashi spice (ぴーやし、フィファーチ、ヒハチ、ピパーツ) (a unique peppery spice from the southern Yaeyama islands)
  

Directions

1. Break the tofu into large chunks
   (Break the tofu by hand instead of cutting it. The rough edges of the hand-broken pieces absorb the flavor better.)
2. Lightly beat the eggs in a separate bowl
3. Heat a little oil in a wok
4. Add the tofu and heat through, stirring every so often
5. Add the bean sprouts and stir fry
   
6. Sprinkle on a little sea salt to taste
   
7. Pour the beaten eggs over the tofu and bean sprouts and gently mix
8. Turn off the heat and sprinkle the bonito flakes on top
   
9. Gently mix then arrange on a large dish
   
10. Serve with a little koregusu and piyashi