Japanese Goya Chanpuru Tofu Scramble

Ingredients

• 1 small bitter melon, seeded and thinly sliced
• 300 g firm tofu, cubed
• 3 large eggs, beaten
• 1 tbsp neutral oil
• 1 small onion, sliced
• 1 carrot, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp tamari or gluten-free soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 2 scallions, sliced
• 2 cups cooked short-grain rice

Steps

1. Salt the bitter melon lightly and let it stand for 10 minutes, then rinse and squeeze dry to soften its bitterness.
2. Pat tofu dry and pan-sear it in half the oil over medium-high heat for 4 minutes until light gold; transfer to a plate.
3. Add remaining oil, onion, carrot, and bitter melon to the same pan and stir-fry for 5 minutes until crisp-tender.
4. Add garlic, tofu, tamari, sesame oil, and vinegar and toss for 1 minute.
5. Push the vegetables to one side, add beaten eggs, and scramble until the eggs are set and reach a safe temperature.
6. Fold everything together, top with scallions, and serve over short-grain rice.

Allergen note: Contains egg, soy, and sesame. Use tamari if gluten-free.

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