Pan-Seared Goya Stir-Fry with Egg and Tofu

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 classic Okinawan stir-fry combining bitter melon (goya), silky tofu, and scrambled eggs for a nutritious and flavorful dish. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs goya (bitter melon), firm tofu, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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 2 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 200 g goya in half lengthwise, remove seeds with a spoon, then thinly slice into half-moons. Sprinkle with 1/4 tsp salt and let sit for 10 minutes, then rinse and pat dry to reduce bitterness.
  2. Step 2: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add the prepared goya slices and stir-fry for 4 minutes until slightly softened but still crisp.
  4. Step 4: Gently add 150 g firm tofu cubes and stir carefully, cooking for 2 minutes until heated.
  5. Step 5: Push the goya and tofu to the side, pour in 3 lightly beaten eggs, and scramble gently until just set, then combine everything. Season with 1 tbsp soy sauce and toss for 1 minute.
  6. Step 6: Plate the stir-fry and sprinkle 1 tbsp bonito flakes on top to add umami aroma.

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