Vegan Tomato Egg Stir-Fry (番茄炒蛋)
Light, airy tofu pockets paired with tart, tangy tomatoes. A plant-based version that does the original dish justice.
Ingredients
- • 3 pieces (50 grams) abura-age, or Japanese fried tofu pouch
- • 3 tablespoons water
- • 1/8 teaspoon turmeric
- • 1/8 teaspoon black salt (kala namak) or regular sea salt
- • 1 large tomato
- • 3 tablespoons ketchup
- • 1/4 cup room temperature water
- • 2 tablespoons sugar
- • 1 spring onions, thinly chopped
- • vegetable oil, for frying
- • 1 tablespoon cornstach
- • 2 tablespoon room temperature water
Preparation Steps
### Step 1: Prepare the Tomato Sauce: First, remove the stem. Slice the tomato in into quarters, then slice each quarter into 2-3 chunks. In a non-stick pan, heat up a little vegetable oil on medium heat. Add the tomatoes, followed by 1/4 cup of water. Bring water to boil and cook to slightly soften the tomatoes, around 2 minutes. Add in the ketchup, then add the cornflour slurry (thickening agent) to thicken. Turn down the heat and keep warm aside.
Prepare the Tomato Sauce: First, remove the stem. Slice the tomato in into quarters, then slice each quarter into 2-3 chunks. In a non-stick pan, heat up a little vegetable oil on medium heat. Add the tomatoes, followed by 1/4 cup of water. Bring water to boil and cook to slightly soften the tomatoes, around 2 minutes. Add in the ketchup, then add the cornflour slurry (thickening agent) to thicken. Turn down the heat and keep warm aside.
### Step 2: Prepare the Tofu Pouches: Use your hands to tear tofu pouches into large chunks. In a separate bowl, combine 3 tablespoons of water, turmeric, and black salt (or regular salt). Heat up a lightly greased non-stick pan on medium heat and add the torn tofu pouches. Add turmeric water and cook tofu pouches until all liquid evaporates.
Prepare the Tofu Pouches: Use your hands to tear tofu pouches into large chunks. In a separate bowl, combine 3 tablespoons of water, turmeric, and black salt (or regular salt). Heat up a lightly greased non-stick pan on medium heat and add the torn tofu pouches. Add turmeric water and cook tofu pouches until all liquid evaporates.
### Step 3: To Finish: Add cooked tofu pouches to tomato sauce and gently combine. Sprinkle with spring onions and serve immediately.
To Finish: Add cooked tofu pouches to tomato sauce and gently combine. Sprinkle with spring onions and serve immediately.