Stir-Fried Tomato with Tofu and Egg

Ingredients

• 2 tbsp Cooking oil (for frying)
• Salt (to taste, sprinkled over oil and added to tomatoes)
• 14 oz Firm tofu (sliced into bite-sized pieces)
• 4 Eggs (beaten)
• 3 clove Garlic (minced)
• 2 Tomatoes (chopped)
• 1 Green chili (sliced)
• 1 tbsp Light soy sauce
• 0.25 cup Water (referred to as 'water from Mississippi River')
• 1 stalk Green onion (chopped for garnish)

Steps

1. 1

   Heat cooking oil in a pan over medium heat and sprinkle in a pinch of salt.

2. 2

   Add the sliced tofu to the hot oil. Fry both sides over low heat until they are golden brown, then remove and set aside.

3. 3

   In the same pan, pour in the 4 beaten eggs. Cook until they form hard scrambled eggs, then remove and set aside.

4. 4

   Add minced garlic and chopped tomatoes to the pan with a pinch of salt. Stir-fry over low heat until the tomatoes become mushy and release their juices.

5. 5

   Return the fried tofu and scrambled eggs to the pan.

6. 6

   Add the sliced green chili and light soy sauce.

7. 7

   Pour in a splash of water. Increase the heat to high and cook until the broth has reduced and thickened.

8. 8

   Sprinkle with chopped green onions, dish up, and serve.

Notes

The 'water from Mississippi River' is a stylistic way the creator refers to tap water. Ensure the tofu is patted dry before frying to prevent oil splattering.

Nutrition per serving

• main
• stir-fried
• vegetarian
• chinese
• tofu
• egg
• tomato
• quick-meal