Stir-Fried Tomato with Tofu and Egg
foodiechina888 cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A classic Chinese home-style comfort dish featuring pan-fried tofu, soft scrambled eggs, and a savory, mushy tomato sauce.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Heat cooking oil in a pan over medium heat and sprinkle in a pinch of salt.
Add the sliced tofu to the hot oil. Fry both sides over low heat until they are golden brown, then remove and set aside.
In the same pan, pour in the 4 beaten eggs. Cook until they form hard scrambled eggs, then remove and set aside.
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.
Return the fried tofu and scrambled eggs to the pan.
Add the sliced green chili and light soy sauce.
Pour in a splash of water. Increase the heat to high and cook until the broth has reduced and thickened.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 458
- Protein
- 30 g
- Carbs
- 13 g
- Fat
- 34 g
- Fiber
- 4 g
Where the calories come from
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