Vegan Chinese Tomato Egg Stirfry
This easy 15-minute vegan Chinese tomato egg stir-fry dish is easy to make, cheap, delicious and packed with protein. Serve on rice and enjoy!
Servings: 2
Ingredients
- 4 medium tomatoes
- 1 dried beancurd sheet
- 150 g silken tofu
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 tsp minced ginger
- 1 tsp shaoxing wine
- 1/2 tsp salt
- pinch white pepper
- 1/4 tsp turmeric
- 1/2 tsp sweetener
- 1 tbsp corn starch mixed with 1/2 cup water
- 2 stalks spring onion
Instructions
- Rehydrate beancurd skin in hot water for 5 minutes. Chop your aromatics - chop garlic, mince ginger and slice the tomatoes.
- Add olive oil and sesame oil to a pan. Add garlic and saute for a minute. Add ginger and saute for another minute.
- Add scallions (white part) and saute for a few seconds.
- Add your tomatoes and mix well. Place silken tofu on top and the dried beancurd sheet so it does not break or fall apart.
- Then add your seasonings - shaoxing wine, white pepper, sweetener, turmeric and black salt. Give that a good and gentle mix.
- Lastly, pour over the corn starch slurry and cover the lid to cook for about 5 minutes. Add more water if required (you can use the water used to soak beancurd skin).
- Garnish with scallions and serve over rice.