- 1 tablespoon salad oil
- 1 teaspoon salt
Wrap the tofu in a paper towel. Put it on a tray. Place a folded kitchen towel under one side of the tray and lean the tray on it. Let sit for about 30 to 60 minutes.
Cut bitter gourd in half lengthwise. Remove the seeds with a spoon.
Cut into very thin half-moon shapes.
Put into a bowl and rub with a little salt. Wash and drain.
Beat the egg. Cut pork into bite-size pieces. Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
Heat 1/2 tablespoon of the salad oil in a frying pan. Pan-broil both sides of the tofu pieces until they turn brown. Remove from the pan.
Add the remaining 1/2 tablespoon of the oil to the frying pan and fry the pork and gourd slices until done. Return the tofu to the pan. Add the egg and 1 teaspoon salt and mix.
Serve with bonito flakes on top if preferred.
The vitamin C content in bitter gourds is five times that of a tomato. They are also abundant in calcium and dietary fiber. Thus, they are very good for your health.
Japanese foods recipes
Int'l. recipes with a Japanese twist