Pan-Seared Goya and Egg Stir Fry with Okinawan Tofu Crumbles

By AislePrompt Editorial · ·

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 stir fry highlighting bitter Okinawan goya melon and crumbled firm tofu, sautéed with garlic and soy for a nutritious dish. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs goya (bitter melon), firm tofu, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 10 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 200 g goya in half lengthwise, scoop out seeds, and slice into thin half-moons. Place in a bowl with 1 tsp salt and let sit for 10 minutes to reduce bitterness, then rinse and drain well.
  2. Step 2: Drain and crumble 150 g firm tofu into small pieces.
  3. Step 3: Beat 2 large eggs lightly with a pinch of white pepper.
  4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add the goya slices and stir fry for 3-4 minutes until they begin to soften.
  6. Step 6: Add the crumbled tofu and cook for another 3 minutes, stirring gently to combine.
  7. Step 7: Push the mixture to one side of the pan and pour the beaten eggs onto the empty side. Let eggs set slightly for 1 minute, then scramble and mix with the goya and tofu.
  8. Step 8: Season with 2 tbsp soy sauce and stir to coat evenly. Remove from heat and garnish with 2 sliced scallions before serving.

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