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japanese

Goya Champuru with Pork, Tofu, and Egg

This stir-fried dish pairs goya with pork belly, thin sliced, firm tofu and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

34 g Protein
15 g Carbohydrates
52 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 138g goya (bitter melon) 35 kcal
  • 78g pork belly, thin sliced 296 kcal
  • 190g firm tofu 144 kcal
  • 43g egg 61 kcal
  • 10g neutral oil 88 kcal
  • 13g soy sauce 9 kcal
  • 3g sugar 12 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. goya (bitter melon)salt
    Slice goya lengthwise, remove seeds, and slice into thin half-moons. Toss with a pinch of salt and rest 10 minutes; rinse and squeeze dry.
  2. firm tofu
    Press tofu briefly with paper towels, then cut into cubes.
  3. firm tofuneutral oil
    Heat neutral oil in a skillet. Brown tofu 3-4 minutes until lightly crisped; remove to a plate.
  4. goya (bitter melon)pork belly
    In the same pan, cook pork 2-3 minutes. Add goya and stir-fry 2 minutes.
  5. firm tofusoy saucesugar
    Return tofu to the pan. Add soy sauce and a small pinch of sugar; toss to coat.
  6. egg
    Push contents to one side, add beaten egg, scramble softly, then fold through and serve hot.

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