Goya Chanpuru (Bittermelon With Tofu)

Goya Chanpuru is a staple dish in Okinawan cuisine, celebrated for its perfect balance of bitter, savory, and salty flavors. This recipe features fresh bitter melon, which is salted and rinsed to reduce its natural bitterness while retaining its crisp texture. It is stir-fried with firm tofu and savory corned beef, creating a hearty and satisfying combination. The addition of eggs adds richness and binds the ingredients together. This dish is not only delicious but also nutritious, offering a good source of protein and fiber. It pairs wonderfully with white rice and makes for an excellent weeknight dinner or a comforting lunch. The simple preparation method highlights the fresh ingredients, resulting in a meal that is both wholesome and deeply flavorful.

Cooking Method: Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 211.6

Dietary: Gluten-free

Description

Goya Chanpuru is a staple dish in Okinawan cuisine, celebrated for its perfect balance of bitter, savory, and salty flavors. This recipe features fresh bitter melon, which is salted and rinsed to reduce its natural bitterness while retaining its crisp texture. It is stir-fried with firm tofu and savory corned beef, creating a hearty and satisfying combination. The addition of eggs adds richness and binds the ingredients together. This dish is not only delicious but also nutritious, offering a good source of protein and fiber. It pairs wonderfully with white rice and makes for an excellent weeknight dinner or a comforting lunch. The simple preparation method highlights the fresh ingredients, resulting in a meal that is both wholesome and deeply flavorful.

Ingredients

2 md Bittermelon
1 teaspoon Salt
10 1/2 ounce Firm tofu; well drained
4 tablespoon Salad oil
1/3 can (12 oz size) corned beef
2 Eggs
1 ds Pepper

Directions

1
Cut bittermelon into lengthwise halves, remove seeds.
2
Cut halves into thin slices.
3
Sprinkle with salt and rub salt into bittermelon; let stand 10 minutes.
4
Rinse bittermelon with cold water, drain, and blot dry with clean cloth.
5
Break tofu in bite- sized pieces, blot dry with clean cloth.
6
In a skillet, heat 2 tablespoons of the oil.
7
Fry tofu until lightly brown; remove from skillet and set aside.
8
Wipe skillet and heat remaining 2 tablespoons oil, cook bittermelon until almost done.
9
Stir in corned beef, tofu, eggs, and pepper.
10
Cover, turn off heat and let stand for 1 minute

Nutrition Facts

Servings 6

Amount Per Serving
Calories 211.6kcal

% Daily Value *
Total Fat 15.7g25%
Saturated Fat 3.5g18%
Cholesterol 79.5mg27%
Sodium 3290.0mg138%
Total Carbohydrate 10.8g4%
Dietary Fiber 4.2g17%
Sugars 0.6g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To further reduce the bitterness of the melon, you can soak the salted slices in cold water for 10 minutes before rinsing and drying.

Ensure the tofu is thoroughly dried before frying to achieve a better texture and prevent splattering oil.

If you prefer less saltiness, rinse the corned beef under cold water before adding it to the dish.

For a vegetarian version, omit the corned beef and add soy sauce for umami flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Keywords: okinawan, bitter melon, tofu, corned beef, stir fry, goya, chanpuru, japanese, vegetarian, healthy, eggs, side dish, savory, quick meal, rice accompaniment

Read it online: https://www.chefs-mate.com/recipe/goya-chanpuru-bittermelon-with-tofu/