Grilled Goya Champuru with Tofu and Egg

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Okinawan stir-fry featuring grilled bitter melon (goya), firm tofu, and scrambled eggs for a balanced, flavorful dish. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs bitter melon (goya), firm tofu, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 250 cal/serving

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Ingredients

1 large (about 10 oz), seeded and sliced into 1/4-inch thin crescents bitter melon (goya)
8 oz, drained and cut into 1-inch cubes firm tofu
3 large, beaten eggs
2 tbsp soy sauce
3 tbsp vegetable oil
1 tbsp (optional) bonito flakes
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat a grill pan over medium-high heat and brush with 1 tbsp vegetable oil. Grill 1 large bitter melon sliced into 1/4-inch crescents for 3 minutes per side until lightly charred and tender. Set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 8 oz firm tofu cubes and sauté for 4-5 minutes, turning occasionally until edges turn golden and crisp.
Step 3: Push tofu to one side of the skillet and pour in 3 beaten eggs on the other side. Lightly scramble for 2 minutes until just set but still moist.
Step 4: Add grilled bitter melon back to the skillet with tofu and eggs. Season with 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently and cook for another 2 minutes until flavors meld.
Step 5: Transfer to a serving plate and sprinkle with 1 tbsp bonito flakes if using. Serve immediately.