Stir-Fried Goya with Egg and Tofu in Okinawan Style

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 vibrant stir-fry featuring bitter melon (goya), soft tofu, and scrambled eggs seasoned lightly for a nutritious Okinawan classic. This Japanese-inspired vegetarian recipe, ready in about 20 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 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: 10 min Serves 3 Japanese cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 medium (about 200 g), halved, seeded, and thinly sliced goya (bitter melon)
150 g, drained and cut into 1/2-inch cubes firm tofu
3 large eggs
2 tbsp vegetable oil
1 clove, minced garlic
1 tbsp light soy sauce
1 tbsp (optional) bonito flakes
to taste salt
a pinch white pepper

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
Step 2: Add 200 g thinly sliced goya (bitter melon) and stir-fry for 4 minutes until it softens but retains some crunch.
Step 3: Gently add 150 g firm tofu cubes and stir carefully to combine without breaking tofu, cooking for 2 minutes to warm through.
Step 4: Beat 3 large eggs lightly with a pinch of white pepper and a pinch of salt, then pour into the skillet. Allow to set for 30 seconds, then gently scramble with the other ingredients until eggs are cooked but still moist.
Step 5: Drizzle 1 tbsp light soy sauce over the stir-fry, toss gently to distribute seasoning evenly, and optionally sprinkle 1 tbsp bonito flakes before serving for umami depth.