Bitter Melon & Tofu Breakfast Scramble with Fermented Black Beans

Instructions

1. 1

   Prepare the bitter melon: Halve the bitter melon lengthwise and scrape out the seeds and pith. Slice thinly. Blanch the bitter melon slices in boiling water with a pinch of salt for 2-3 minutes to reduce bitterness. Drain and rinse with cold water.

   ~15 min
2. 2

   Prepare the tofu: Drain the firm tofu and press out excess water. Crumble the tofu into bite-sized pieces in a large bowl.

   ~5 min
3. 3

   Prepare the aromatics: Mince the garlic and grate the ginger.

   ~2 min
4. 4

   Rinse the fermented black beans and lightly chop them.

   ~1 min
5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds.

   ~1 min
6. 6

   Add the chopped fermented black beans to the skillet and stir-fry for another minute until fragrant.

   ~1 min
7. 7

   Add the crumbled tofu to the skillet. Stir and scramble the tofu, breaking up any large clumps, until lightly golden, about 5-7 minutes.

   ~7 min
8. 8

   Add the blanched bitter melon slices to the skillet. Stir-fry for another 2-3 minutes until the bitter melon is tender-crisp.

   ~3 min
9. 9

   In a small bowl, whisk together the soy sauce, sesame oil, white pepper, and sugar. Pour the sauce mixture over the scramble in the skillet.

   ~1 min
10. 10

    Stir everything together until well combined and heated through, about 1-2 minutes.

    ~2 min
11. 11

    Serve immediately.