Tofu Champuru (Vegetarian Okinawan Stir-Fry with Egg)
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Ingredients
- 1 bitter melon (goya)
- 400 g firm tofu, cubed
- 3 eggs
- 1 carrot, julienned
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 553 kcal
- Protein
- 26.8 g
- Carbohydrate
- 62.4 g
- of which sugars
- 2.4 g
- Fat
- 20 g
- of which saturates
- 3.4 g
- Fibre
- 4 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
If you cannot find bitter melon, a courgette makes a milder-tasting swap; halve it, scoop out the seeds and slice thinly as you would the bitter melon.
- 2
Halve the bitter melon lengthways, scoop out the seeds and pith, and slice thinly. Toss with a pinch of salt and leave for 10 minutes, then rinse and pat dry.
- 3
Cook the sushi rice according to the pack and keep warm.
- 4
Heat 1 tbsp of the vegetable oil in a wok or large frying pan over a high heat and fry the tofu for 3-4 minutes until golden on all sides. Lift out onto a plate.
- 5
Add the remaining oil and stir-fry the bitter melon and carrot for 4-5 minutes until just tender.
- 6
Return the tofu to the pan, beat the eggs with the soy sauce and pour over, stirring gently for 1-2 minutes until just set.
- 7
Serve over bowls of the rice.
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