Stir-Fried Goya with Tofu and Eggs

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

A classic Okinawan vegetable stir-fry featuring bitter melon balanced with soft tofu and scrambled eggs for a nutritious and flavorful dish. This Asian fusion recipe, ready in about 30 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 250 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: 15 min Serves 2 Japanese cuisine 250 cal/serving

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Ingredients

1 medium (about 200g) goya (bitter melon)
200 g firm tofu
2 large eggs
1 small onion, thinly sliced
2 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp bonito flakes (optional)
to taste salt

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Instructions

Step 1: Cut 1 medium goya lengthwise, scoop out seeds, and slice into 1/4-inch half-moons. Place in a bowl with 1 tsp salt and let sit for 10 minutes to reduce bitterness, then rinse and drain.
Step 2: Press 200 g firm tofu gently between paper towels to remove excess moisture, then cut into 1/2-inch cubes.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 small thinly sliced onion and stir-fry for 2 minutes until translucent.
Step 4: Add the prepared goya slices and cook for 4-5 minutes until they soften but retain some crunch.
Step 5: Gently add the tofu cubes to the skillet and stir carefully to avoid breaking them apart. Cook for 3 minutes until warmed through.
Step 6: Beat 2 large eggs in a bowl and pour over the vegetables and tofu. Stir gently until the eggs are softly scrambled and cooked through, about 2 minutes.
Step 7: Season with 1 tbsp soy sauce and salt to taste. Optionally sprinkle 1 tbsp bonito flakes on top for extra umami before serving.