Japanese Goya Champuru with Tofu

Ingredients

• 1 bitter melon (goya)
• 14 oz firm tofu, pressed
• 3 large eggs, beaten
• 3 tbsp neutral oil, divided
• 1 1/2 cups cooked rice, for serving
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 1/2 cup bonito flakes
• 2 scallions, sliced
• 1/2 tsp fine salt
• Black pepper

Steps

1. Halve the bitter melon lengthwise and scrape out the seeds and all of the spongy white pith with a spoon. The pith is the most aggressively bitter part, so take it right back to the green flesh.
2. Slice it thinly, toss with the salt, and leave for 10 minutes, then rinse and squeeze dry. Salting draws out some of the bitterness that scraping alone will not.
3. Press the tofu between paper towels under a weight for 20 minutes, then tear it into rough chunks rather than cubing it. Torn edges catch colour and sauce better.
4. Heat 2 tablespoons of the oil in a wok over high heat and fry the tofu, undisturbed for 3 minutes then turning, for 8 minutes total, until golden on several sides. Lift it out.
5. Add the remaining oil and the bitter melon and stir-fry over high heat for 3 minutes, until it darkens and softens slightly but keeps a definite crunch.
6. Return the tofu, add the soy sauce, mirin, and black pepper, and toss for 1 minute.
7. Pour the beaten egg around the edge of the pan and toss everything for 1 minute more, just until the egg sets in soft ribbons through the mixture.
8. Take the pan off the heat, stir in the sesame oil, and pile the bonito flakes on top so they curl in the heat. Serve at once with rice and scallions.

Allergen note: Contains gluten, egg, sesame, soy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.