Bittersweet Bitter Melon & Tofu Crisps

Instructions

1. 1

   Halve the bitter melon lengthwise and scoop out the seeds. Slice thinly into half-moon shapes.

   ~5 min
2. 2

   In a large bowl, toss the bitter melon slices with 2 tablespoons of cornstarch until evenly coated.

   ~2 min
3. 3

   Cut the firm tofu into 1cm cubes. Pat them dry with paper towels and toss with the remaining 2 tablespoons of cornstarch.

   ~5 min
4. 4

   In a small bowl, whisk together the fermented bean paste, soy sauce, rice vinegar, sugar, sesame oil, and water to create the glaze.

   ~3 min
5. 5

   Heat 3 tablespoons of vegetable oil in a frying pan over medium-high heat.

   ~2 min
6. 6

   Add the bitter melon slices and fry for 3-4 minutes per side, until slightly softened and beginning to crisp. Remove with a slotted spoon and drain on paper towels.

   ~7 min
7. 7

   Add the remaining 3 tablespoons of vegetable oil to the frying pan. Add the tofu cubes and fry until golden brown and crispy on all sides. Remove and drain on paper towels.

   ~8 min
8. 8

   Return the fried bitter melon and tofu to the frying pan. Pour the prepared glaze over everything and toss quickly to coat. Cook for 1-2 minutes until the glaze thickens and coats the ingredients.

   ~3 min
9. 9

   Serve immediately on a serving plate.