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Home  Research Recipes Goya chanpuru
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Written by Chef Steve Yamada
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Goya Chanpuru Tofu with bittermelon Recipe by Chef Steve Yamada Ingredients:
½ block firm tofu
1 bittermelon
½ round onion
1 tablespoon canola oil
1/3 can of tuna
1/3 cup bonito flakes
Sea salt to taste
1 tablespoon soy sauce (or to taste)
1 egg beaten Drain tofu and pat dry, squeezing out some of moisture. Cut bittermelon lengthwise and remove seeds with a spoon. Cut into ¼-inch slices or thinner. Slice onion thinly.
anma's kitchen the cuisine of 
goya chanpuru
tofu with bittermelon
Recipe by Chef Steve Yamada
Owner and Chef of Restaurant Kariyushi
1436 Young Street, Honolulu Hawaii
For reservations, call (808) 942-1137
Ingredients:
½ block firm tofu
1 bittermelon
½ round onion
1 tablespoon canola oil
1/3 can of tuna
1/3 cup bonito flakes
Sea salt to taste
1 tablespoon soy sauce (or to taste)
1 egg beaten Drain tofu and pat dry, squeezing out some of moisture. Cut bittermelon lengthwise and remove seeds with a spoon. Cut into ¼-inch slices or thinner. Slice onion thinly. Heat oil in a frying pan or wok over high heat. Break tofu into pieces by hand and add to frying pan. Fry until lightly browned. Add bittermelon and onion and toss with tofu. Add tuna and bonito flakes and sprinkle with a little sea salt. Add beaten egg and soy sauce and stir. Cook until eggs are set. |
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