Bitter Melon Stir-Fry with Tofu and Eggs

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A traditional Okinawan stir-fry combining the bitterness of gōyā melon with soft tofu and fluffy scrambled eggs for a balanced and nutritious dish. This Japanese-inspired stir-fry recipe (vegetarian), ready in about 22 minutes, pairs bitter melon (gōyā), sliced thinly, firm tofu, drained and cubed, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g bitter melon (gōyā), sliced thinly
• 150 g firm tofu, drained and cubed
• 3 large eggs
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Step 3: Add 200 g thinly sliced bitter melon and stir-fry for 4-5 minutes until slightly softened but still crisp.
4. Step 4: Gently fold in 150 g cubed firm tofu and cook for 2 minutes, allowing tofu to warm through.
5. Step 5: In a bowl, beat 3 large eggs with 1/2 tsp salt and 1/4 tsp black pepper, then pour over the mixture in the skillet.
6. Step 6: Stir gently to scramble the eggs with the bitter melon and tofu, cooking for 2-3 minutes until the eggs are just set.
7. Step 7: Drizzle 2 tbsp soy sauce over the stir-fry, toss to coat evenly, and remove from heat.