Okinawan Stir-Fried Ham and Bitter Melon (Goya Champuru)

Slice the bitter melon in half lengthwise, scrape out the white pith and seeds with a spoon, and slice it into thin half-moons.

Wrap the tofu in paper towels, place a heavy object on top for 10 minutes to drain moisture, then tear it into bite-sized chunks.

Cut the ham into 1cm thick strips.

Whisk the eggs in a small bowl with a pinch of salt.

Heat one tablespoon of oil in a wok or large skillet over medium-high heat and sear the tofu chunks until lightly browned, then remove from the pan.

Add the remaining oil to the pan and stir-fry the ham and bitter melon for 3 to 4 minutes until the melon is tender-crisp.

Return the tofu to the pan, add the dashi powder and soy sauce, and toss everything together to coat thoroughly.

Push the mixture to the sides of the pan to create a well in the center, pour in the eggs, and stir gently until just set before folding everything together.