Vegetarian Goya Chanpuru
Goya chanpuru is a tasty Okinawan stir-fry made with bitter melon, tofu, and eggs. It’s traditionally cooked with pork, but this vegetarian version skips it while keeping all the flavor. Enjoy the refreshing bitterness of goya—perfect for hot days!
Looking for more delicious veggie ideas? Check out these easy Japanese vegetable recipes!
Recipe Ingredients
You’ll need the following ingredients to make this goya recipe:
How To Make Goya Stir-fry: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Slice the goya and mix with salt.
Step 2
Cook the tofu until lightly browned.
Step 3
Stir-fry the goya with dashi powder.
Step 4
Add the tofu, egg, and soy sauce. Stir-fry until everything is well combined.
Serve it up and enjoy this quick summer stir-fry as a tasty side or light main dish!
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I hope you enjoy this stir-fried goya! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Vegetarian Goya Chanpuru
Equipment
Ingredients
Instructions
- Prep the Ingredients: Cut the goya in half lengthwise, scoop out the seeds, then slice thinly. Combine with ⅓ tsp salt and let sit for 5 minutes to reduce bitterness, then squeeze out excess water. Drain the tofu and cut into bite-sized pieces. Beat the egg in a small bowl.
- Cook the Tofu: Heat oil in a frying pan over medium heat. Add the tofu and cook until lightly golden on both sides. Remove from the pan and set aside.
- Stir-Fry the Goya: In the same pan, add goya and dashi powder. Stir-fry for 1–2 minutes. Add the cooked tofu back in, then pour in the beaten egg and soy sauce. Stir gently until the egg is cooked through.
- Serve: Transfer to a plate and enjoy a hearty stir-fry!
Notes
- Slicing the goya thinly and combining it with salt helps reduce its bitterness.
- To mellow the flavor even more, you can briefly blanch the goya in boiling water for 30 seconds before stir-frying.
- Cook the tofu first, then add it to the stir-fry with the other ingredients. This helps prevent it from falling apart.
Nutrition
This nutritional information is estimated and provided for general reference only.
The recipe is easy to follow and the dish tuned out quite delicious. I was looking for a simple way to cook tofu and bitter melon and glad that I found your recipe. Thanks for sharing !
Thanks for your review! Glad you enjoyed the recipe!
Hello Chef Juri! I don’t have dashi powder, what can I use as substitute? I’ve dried kombu, can I just blend it with dried shiitake to powder form? Or if you’ve better idea, please do share.
Thanks for your question! Yes, blending dried kombu and shiitake makes a great dashi substitute. You can also just omit it—the dish will still taste good. Or use a little vegetable bouillon for quick umami.