Bitter Melon and Tofu Stir-fry with Tamarind Glaze

Instructions

1. 1

   Prepare the bitter melon by halving it lengthwise, scooping out the seeds, and slicing thinly. Place the slices in a medium bowl, sprinkle with 1 teaspoon of salt, and let them sit for 10 minutes to draw out excess moisture and bitterness. Rinse thoroughly and squeeze dry. (10 minutes)

   ~10 min
2. 2

   While the bitter melon is resting, press the tofu to remove excess water. Cut it into 1-inch cubes. Mince the garlic and grate the ginger. (5 minutes)

   ~5 min
3. 3

   In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, rice vinegar, sesame oil, and 2 tablespoons of water to create the glaze. Set aside. (2 minutes)

   ~2 min
4. 4

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove tofu from the skillet and set aside. (8 minutes)

   ~8 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. (1 minute)

   ~1 min
6. 6

   Add the prepared bitter melon to the skillet. Stir-fry for 5-7 minutes, or until tender-crisp. Season with salt and black pepper. (7 minutes)

   ~7 min
7. 7

   Return the fried tofu to the skillet. Pour the prepared tamarind glaze over the ingredients. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens and glazes the ingredients. (3 minutes)

   ~3 min
8. 8

   Serve immediately. (0 minutes)