After 10 minutes, quickly rinse the bitter melon with water and drain well. I use a salad spinner so I can get rid of the moisture easily.
Meanwhile, wrap the tofu with paper towel and place a heavy flat object (like a cutting board) on top of the tofu to squeezes out water. I use flat trays sandwiching the tofu and placed a marble mortar on top.
Beat the eggs in a medium bowl and tear up the tofu into bite-size pieces with your hands.
Try not to touch the tofu frequently and cook until the tofu is browned and moisture has evaporated. Transfer to a plate.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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