How to Cook Authentic Goya Champuru with Tofu

        As I mentioned in my previous entry, my all-time favorite vegetable is bitter melon, which is called goya (ゴーヤ) in Japan. One of my go-to dishes is goya champuru with pork and miso paste.  Interestingly, I cooked goya champuru with tofu and leftover rotisserie chicken for lunch last month, and it turned out to be very delicious! Today, I'm going to share how to cook goya champuru with tofu. 

 

 

 

Ingredients (3 Servings)

1 Bitter Melon

1/2 Teaspoon of Salt 

1 Tablespoon of Sesame Oil

1 Pack, 14 to 16 oz, of Tofu (Firm or Soft)

1 lb of Pork, Chicken or Spam (I used leftover rotisserie chicken.)

2 Tablespoons of Soy Sauce

2 Eggs (Beaten) 

1 Pack, 2g, of Dried Bonito Flakes, Katsuobushi

 

Chinese Bitter Melon

Japanese Bitter Melon

 

 

1. Cut the bitter melon in half lengthwise and remove the seeds and white pith. Slice it thinly and rub with salt. Let it sit for about 10 minutes

 

 

 2. Heat sesame oil in a large pan over high heat. Scoop the tofu into bite-sized pieces with a spoon and sauté them for 5 minutes until they are slightly golden brown. Then, remove them from the pan.

3. Heat oil in a pan over high heat. Stir-fry the bitter melon and meat for 3 minutes.

4. Add the cooked tofu.

5. Pour in soy sauce and stir lightly.

6. Turn off the heat. Pour in the beaten eggs and stir lightly.

7. Serve on a plate and top with bonito flakes. Enjoy!

 

 

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