Name: Okinawan-Style Sautéed Tofu and Vegetables
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 block firm tofu (about 350g), drained and cubed; 2 tbsp vegetable oil; 1 small carrot, julienned; 1 small onion, thinly sliced; 1 bell pepper, thinly sliced; 2 cups baby spinach or local greens (such as handama or komatsuna); 1 tbsp soy sauce; 2 tsp rice vinegar; 1 tsp sugar; 1 tsp toasted sesame oil; 1/2 tsp salt (or to taste); Freshly cracked black pepper, to taste; 1 green onion, sliced (for garnish); 1 tbsp toasted sesame seeds (for garnish)

Okinawan-Style Sautéed Tofu and Vegetables

RusticMaple7404

This Okinawan-inspired tofu and vegetable stir-fry is a vibrant, healthy dinner you can whip up in under 30 minutes. Drawing on the island's fresh produce and classic Japanese flavors, it combines golden tofu cubes with crisp, colorful vegetables and a tangy-sweet soy sauce. The addition of rice vinegar and sesame oil—echoing Samin Nosrat's "Salt, Fat, Acid, Heat" philosophy—creates a perfectly balanced, crave-worthy dish. Serve with steamed rice for a complete meal, and enjoy a taste of Okinawa’s longevity cuisine right at your table.

Ingredients

Instructions

Pat tofu dry and cut into bite-sized cubes.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes, turning occasionally, until golden on all sides. Remove tofu from the pan and set aside.
Add the remaining 1 tbsp oil to the skillet. Sauté onions and carrots for 2-3 minutes until slightly softened.
Add bell pepper and sauté for another 2 minutes.
Return tofu to the pan. Add spinach (or local greens) and stir just until wilted.
In a small bowl, mix soy sauce, rice vinegar, sugar, sesame oil, and salt. Pour sauce into the skillet and toss everything together until evenly coated and just heated through.
Season with black pepper to taste. Transfer to serving plates and sprinkle with sliced green onion and sesame seeds.