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A white bowl contains a dish of sliced green bitter melon mixed with mashed tofu, reminiscent of the freshness found in a Bitter Melon and Tofu Salad. Chopsticks rest on the side of the bowl, which sits on a wooden surface.

Bitter Melon and Tofu Salad

by Namiko Hirasawa Chen
Boil bitter melon in salted water to soften its edge, then fold it into a creamy no-mayo tofu sesame dressing called shiraae. You'll love how mild and gentle this vegetarian Japanese salad tastes. Ready in 20 minutes.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 4

Ingredients

Servings: 4

For the shiraae dressing

US Customary - Metric

Instructions

  • Gather all the ingredients. Bing a medium pot of water to a boil.
    Various ingredients on a wooden countertop, including tofu for a refreshing Bitter Melon and Tofu Salad, a gourd, fresh ginger, a jar of sesame seeds, salt, sugar, soy sauce, and a bottle of sesame oil.

To Prep the Tofu

  • Drain 14 oz medium-firm tofu (momen dofu). Wrap in 2 layers of paper towels and place on a microwave-safe plate. Microwave for 1–1½ minutes (1000W) to draw out moisture. Break into bite-sized pieces and let drain further while prepping other ingredients.
    A block of tofu draining in its container over a sink, next to a block of tofu resting on a white plate lined with a paper towel on a countertop—perfect preparation for making a refreshing Bitter Melon and Tofu Salad.

To Prep the Bitter Melon

  • Slice 8 oz bitter melon (bitter gourd or goya) in half lengthwise. Scrape out the seeds and white pith with a spoon. Cut it crosswise into ⅛-inch (3-mm) slices or thinner, if you prefer. Toss the slices with ½ tsp Diamond Crystal kosher salt and let sit in a colander for 5 minutes to draw out excess bitterness.
    Nami's Tip: Removing the pith and salting help reduce the bitterness.
    Two panels show a bitter melon being prepared for Bitter Melon and Tofu Salad: one with seeds scooped out using a spoon, and the other with the hollowed melon sliced into pieces on a wooden cutting board.
  • Cook the salted bitter melon in boiling water for 30–50 seconds to your desired texture.
    Drain the water, then submerge the bitter melon in ice water for 1 minute to cool. Pat dry with a clean kitchen towel to keep the salad from being watery.
    Nami's Tip: No need to rinse off the salt after resting—boiling the melon directly washes away excess surface salt and reduces bitterness while keeping the flavor balanced.
    Sliced bitter melon in boiling water on the left, and in a bowl of water on the right, both images on a kitchen counter—preparing the key ingredient for a refreshing Bitter Melon and Tofu Salad.

To Assemble the Salad

  • Peel 1 inch ginger, grate (I use a ceramic grater), and measure 1 tsp ginger with the juice. Grind 4 Tbsp toasted white sesame seeds with mortar and pestle, leaving some seeds whole for texture.
    Left: A small dish with grated ginger, garlic, and a brown paste—perfect condiments to enhance the flavors of dishes like Bitter Melon and Tofu Salad. Right: A brown bowl with crushed sesame seeds being ground with a pestle on a wooden surface.
  • In a large bowl, combine the ground sesame seeds, 1 tsp ginger, 2 Tbsp toasted sesame oil, 1 tsp soy sauce, and 1½ tsp sugar. Drain excess liquid from the tofu, then and break and crumble it with your hands into the bowl. Mix everything together, mashing the tofu into small pieces.
    Two glass bowls: the left bowl holds breadcrumbs, honey, minced garlic, and salt; the right bowl contains crumbly tofu added to the mixed ingredients from the left bowl, with a spoon ready for mixing—perfect steps when preparing Bitter Melon and Tofu Salad.
  • Add the bitter melon and toss until combined.
    Two glass bowls display the preparation of a Bitter Melon and Tofu Salad. The left bowl contains tofu and sliced bitter melon before mixing, while the right bowl shows the ingredients thoroughly combined. Both bowls are arranged on a wooden surface, highlighting each step in making this refreshing dish.

To Serve

  • Serve at room temperature, or chill it for 30 minutes first.
    A bowl with bitter melon slices and crumbled tofu, served on a ceramic dish with chopsticks beside it, makes for a refreshing Bitter Melon and Tofu Salad bursting with flavor.

To Store

  • Enjoy the salad the same day you make it. The tofu continues to release moisture and waters down the dressing, so it doesn't hold up as leftovers.

Notes

Variations
  • Miso shiraae. Stir a spoonful of miso into the dressing for a deeper, saltier flavor, like in my Green Bean Shiraae.
  • Other vegetables. Swap or add blanched green beans, spinach, carrots, komatsuna, or shungiku, like in my Chrysanthemum Greens and Tofu Salad.
  • Mushrooms and seaweed. Fold in cooked shiitake, shimeji, or enoki mushrooms or rehydrated hijiki seaweed for extra umami.
  • Gluten-free. Use tamari or gluten-free soy sauce in place of standard soy sauce.

Nutrition

Calories: 209kcal, Carbohydrates: 8g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Sodium: 368mg, Potassium: 213mg, Fiber: 3g, Sugar: 2g, Vitamin A: 268IU, Vitamin C: 48mg, Calcium: 213mg, Iron: 3mg
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