Fu champuru

Kurumabu (車麩) is a dried wheel of wheat gluten. The cook soaks it in water until it softens, squeezes it hard, then soaks it again in beaten egg so each piece drinks up as much as it can hold. It goes into the pan with vegetables and often a little pork or Spam, and it comes out springy and eggy, a little like a thick omelette torn into pieces.

Strict Okinawan usage reserves champuru for dishes built on tofu, so a fu dish without tofu would be fu irichii or fu tashiyaa. Japanese Wikipedia notes that people call it fu champuru anyway. Dried fu kept well in Okinawa in the years before refrigerators, as dried noodles did.