Bitter Melon & Fermented Tofu Scramble

Instructions

1. 1

   Halve the bitter melon lengthwise, scoop out the seeds and pith. Slice thinly and salt generously, then let sit for 15 minutes to draw out bitterness. Rinse thoroughly under cold water and squeeze out excess moisture.

   ~20 min
2. 2

   Finely mince the garlic and thinly slice the scallions, separating the white and green parts.

   ~3 min
3. 3

   In a small bowl, mash the fermented tofu cubes with a fork until a paste forms. Stir in the soy sauce, sesame oil, sugar, salt, and white pepper.

   ~2 min
4. 4

   Whisk the eggs in a separate medium bowl.

   ~1 min
5. 5

   Heat 1 tablespoon of vegetable oil in the large skillet over medium-high heat. Add the bitter melon and stir-fry for 3-4 minutes until slightly softened. Add the minced garlic and white parts of the scallions and stir-fry for another minute until fragrant.

   ~5 min
6. 6

   Pour the egg mixture into the skillet. As the eggs begin to set, gently scramble them, incorporating the bitter melon and aromatics. Cook until the eggs are almost fully set.

   ~4 min
7. 7

   Add the fermented tofu paste to the skillet and stir to combine evenly with the scrambled eggs and bitter melon. Continue to cook for another 2-3 minutes until the tofu paste is heated through and coats the scramble.

   ~3 min
8. 8

   Garnish with the green parts of the scallions before serving.