< BITTERMELON STIR-FRY/ ゴーヤチャンプル->
<Yield> 2 servings
<Prep time> 5 mins
<Cook time> 8 mins
300g firm tofu/ extra firm tofu
onion 1/2cup sliced
carrot 1 cup sliced
bitter melon 15cm = 1 ½ cup sliced
kombu dashi powder 1 tsp
soy sauce 1 tbsp
tenmenjan 1 tbsp
vegan mayo 1 tbsp
rice wine 1 tbsp
toasted sesame oil 1 tbsp
1 ; Remove the pith and seeds of bitter melon by using a spoon. Slice them into about ½ inch (or thinner if you are sensitive to the bitterness). Sprinkle ½ tsp of salt then massage. Leave it for 2 mins. Soak them in the water for 3mins.Drain the water and wipe off the excess moisture. Thinly slice onion and carrot. Remove the moisture of tofu by putting something heavy on top of it for 15 mins.
2 ; To a pan on high heat, add high heat oil followed by carrot and onion. Add a few pinch of salt and cook it off for about 2 mins. Add bitter melon and 1 tbsp of mayo. Season with 1 tsp of kombu stock powder,1 tbsp of tenmensian sauce. Cook it for another 2-3 mins. When the sauce and ingredients are well combined, add tofu by roughly crumbling them. Splash 1 tbsp of rice wine and continue to cook for another 2mins. Add 1 tbsp each of soy sauce and toasted sesame oil. One more toss and off the heat immediately.
3; Adjust the taste with salt. Garnish some crushed nuts. Ready to be enjoyed.
<Miwa’s point>※Watch more on YouTube.
1; You can swap bitter melon for eggplant / bell pepper / zucchini.
2; If the tenmensian is not available, use hoisin sauce or miso paste. Please start adding ½ tbsp then gradually increase more since these two are saltier than tenmensian.
3; If you are sensitive to the bitterness, slice the bitter melon even thinner.
Store it in a air-tight container in the fridge for 3 days
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