Ingredients

• 1 , 12 ounce
• 1 , 12 ounce
• 4 cloves garlic , chopped
• 1 tablespoon minced fresh ginger , or to taste
• 0.5 cups sake
• 0.5 cups miso paste
• 0.25 cups soy sauce
• 2 tablespoons white sugar
• 4 teaspoons vegetable oil , or as needed, divided
• 4 large eggs , slightly beaten
• 1 head cabbage , cored and chopped
• 1 large onion , chopped
• 2 carrots , grated
• 8 mushrooms , sliced
• 1 tablespoon chopped green onion , or more to taste

Instructions

1. 1 Wrap tofu in a paper towel; cook in the microwave for 1 minute. Squeeze extra water from tofu and wrap in a dry paper towel. Let sit to drain extra water, about 5 minutes. Remove the paper towel and cut tofu into cubes.
2. 2 Combine luncheon meat, garlic, and ginger in a medium bowl; set aside. Whisk sake, miso paste, soy sauce, and sugar together in a separate bowl until well combined; set aside.
3. 3 Heat 2 teaspoons oil in a large skillet over medium heat; cook and stir eggs in hot oil until scrambled and cooked through, about 5 minutes. Transfer eggs to a plate. Cook and stir tofu in the same skillet until browned on all sides, 5 to 10 minutes. Transfer tofu to the plate with eggs. Cook and stir luncheon meat mixture in the same skillet until cooked through and garlic is lightly browned, about 5 minutes.
4. 4 Heat remaining 2 teaspoons oil in a separate skillet over medium heat. Cook and stir cabbage, onion, carrots, and mushrooms in hot oil until onion is translucent and cabbage is softened, 10 to 12 minutes.
5. 5 Add scrambled eggs, tofu, luncheon meat, and sake mixture to vegetable mixture; stir to coat. Cook until heated through, about 1 minute. Garnish with green onion.

Nutrition per serving