Goya Champuru (Okinawan Bitter Melon Stir-Fry)

Trim both ends off the bitter melon, cut it in half lengthwise, and remove the seeds and white pith with a spoon. Next, slice it into thin pieces, about ¼ inch (5 mm) thick. Then, sprinkle salt and sugar over the slices, gently rub them, and let them sit for about 5 minutes.
Wrap the tofu in paper towels, place it on a microwave-safe plate, and microwave it on medium power (500W) for 2 minutes, uncovered. Remove the tofu, discard the towels, and let it cool enough to handle, then tear it into 1-inch (2.5 cm) cubes with your hands.
Cut the pork into 1.4-inch (3.5 cm) pieces and sprinkle with salt and pepper.
Crack the egg into a small bowl and beat it.
Heat oil in a pan and cook the tofu over medium heat until lightly browned on both sides.
Remove the tofu and set it aside. Add the pork to the pan and sauté until lightly browned. Add the bitter melon and continue cooking until everything is lightly browned.
Return the tofu to the pan and stir-fry everything together briefly. Pour in the beaten egg and wait about 10 seconds until the egg begins to set slightly, then stir-fry everything again. Finally, add soy sauce to bring the flavors together.
Serve on a plate and sprinkle with shaved bonito flakes.