Bitter Melon & Tofu Parcels with Tamari-Ginger Glaze

Instructions

1. 1

   Halve the bitter melon lengthwise, scoop out the seeds, and thinly slice. In a large bowl, toss the bitter melon slices with 1 teaspoon of salt and let sit for 10 minutes. Rinse thoroughly and squeeze out excess water.

   ~10 min
2. 2

   Press the tofu to remove excess water, then cut into small, bite-sized cubes. In a medium bowl, combine the cubed tofu with 1 tablespoon of soy sauce and 1/2 tablespoon of sesame oil. Toss to coat.

   ~5 min
3. 3

   Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the marinated tofu and pan-fry until golden brown and slightly crispy on all sides. Remove from pan and set aside.

   ~10 min
4. 4

   While the tofu is frying, prepare the glaze. Mince the ginger and garlic. In a small saucepan, combine the remaining 1 tablespoon of soy sauce, remaining 1/2 tablespoon of sesame oil, minced ginger, minced garlic, rice vinegar, and maple syrup. Whisk to combine.

   ~5 min
5. 5

   In a small bowl, whisk together cornstarch and 2 tablespoons of water to create a slurry. Add the slurry to the saucepan with the glaze ingredients. Heat over medium heat, stirring constantly, until the glaze thickens.

   ~5 min
6. 6

   Add the blanched bitter melon and fried tofu back into the frying pan. Pour the thickened glaze over the tofu and bitter melon. Gently toss to coat everything evenly. Cook for another 1-2 minutes until heated through.

   ~3 min
7. 7

   Season with a pinch of salt and black pepper to taste. Serve immediately.