Mapo Tofu meets Chinese Tomato Egg Stir-Fry in this vegan Chinese Style Tomato & “Egg” Stir-Fry with Silken Tofu recipe that’s delicious served over rice or noodles.
THE INSPIRATION FOR THIS VEGAN TOMATO & “EGG” STIR-FRY WITH SILKEN TOFU RECIPE
This recipe is heavily inspired by my love for Mapo Tofu and Chinese Tomato & Egg Stir-Fry. I grew up eating mapo tofu both at home and in Chinese restaurants and I really love it for the silky texture of silken tofu and of course that delicious umami and spicy sauce. It always reminds me of home and is super comforting.
WHAT IS CHINESE TOMATO AND EGG STIR-FRY?
Another Chinese recipe I love is a tomato and egg stir-fry. It’s a staple in a lot of Chinese households because its easy, cheap, and super tasty. Every house probably as their own take on this dish and in our household, we have a Chinese-Filipino spin on it.
We actually have a Chinese-Filipino style tomato and egg stir-fry that we call sarsiado. We usually cook fried fish with tomato and egg (sarsiadong isda), and even like to cook bitter melon or ampalaya with tomatoes and eggs here at home. We also sometimes like to stir-fry tokwa or extra firm tofu with tomatoes.
There’s just really something about the combination of tomato and egg, that’s just so delicious. If you’ve tried it you can probably agree but if you haven’t, then I really recommend you do!
Tomato and egg stir-fry is also vegetarian by default but since I’m vegan, I used a vegan egg replacement called Just Egg. I never thought I’d be able to have a tomato egg stir-fry again.
I wanted to add some sausages and silken tofu to this dish for extra texture and protein.
So for this recipe, I of course used vegan “egg” for this recipe to replicate the texture of egg in the classic Chinese dish. I also really love the texture of silken tofu in dishes since it’s smooth and almost melts in your mouth. This dish is cooked down in an umami-packed savoury sauce with a little spice from the doubanjiang or chilli bean paste.
INGREDIENTS YOU’LL NEED FOR THIS CHINESE TOMATO EGG STIR FRY RECIPE
For the Sauce
- room temp. water
- corn starch or potato starch
- sugar or more to taste
- soy sauce
- vegetarian oyster sauce or stir-fry sauce
- doubanjiang or chili bean paste
- minced garlic
- sesame oil
The full recipe is in the recipe card below!
Tomatoes and Sausages
- Neutral oil for cooking
- small onion diced
- scallion or green onion white and green parts separated
- minced garlic
- tomatoes
- vegan sausage
- vegan just egg
Silken Tofu and Vegan Egg
- silken or soft tofu
- more vegan just egg (egg replacement)
Using Vegan “Egg” Replacement: You can see in the recipe card below some possible substitutes if you don’t have just egg or any other vegan egg replacement.
The full recipe is in the recipe card below 🙂
Sauce
- For the sauce, mix everything in a large bowl and set aside. Feel free to adjust the sauce to your desired taste.
Prepare the Silken Tofu
- Prepare the silken tofu by removing it from the package and slicing the tubed tofu into 1-1.5” (2.5-4cm) thick pieces or into cubes if using blocked of tofu. Leave the tofu to sit on a plate to allow any excess water to drain out.
Tomato, Sausages, “Eggs”
- Meanwhile, heat medium non-stick pan or skillet over medium heat. Once hot, add in the oil. Sauce the onion and white parts of the scallion/green onion until translucent.
- Add in the garlic and sauté until aromatic.
- Add the diced tomatoes and sliced sausage. Cook for 4-5 minutes over medium to medium high heat until the tomatoes are tender and start to break down.
- Add in the vegan just egg replacement and allow to cook over low medium heat until it turns into a scrambled egg consistency. If using tofu scramble instead (see notes), you can add it at this point.
- Mix well and set the tomato, sausages, tofu/egg aside on a plate.
Silken Tofu
- In the same pan over medium heat, add a little oil and the silken tofu. Pour over the vegan just egg/replacement. Allow the “egg” to cook for a few minutes.
- If not using vegan just egg/replacement you can just mix back in the sausages and tomato mix.
- Add back in the sausages, tomato, and scramble mix. Give the sauce another good mix to make sure the starch isn’t stuck to the bottom. Over medium heat, Pour the sauce over the tofu, sausages, “egg” then cover the pot.
- Allow to cook for 1-2 minutes until the sauce has thickened. Carefully mix everything together. If you sliced your tofu in large pieces then you can break them apart into smaller pieces at this point. Taste and feel free to season with more soy sauce or veg oyster sauce, to taste, if needed
SERVE AND ENJOY YOUR TOMATO EGG STIR-FRY WITH SILKEN TOFU!
- Turn off the heat and enjoy while hot. Finish off with the green parts of your scallion/green onion. Scoop a generous amount of the silken tofu, sausages, tomato, and “eggs” over a bowl or steamed rice or noodles.
OTHER EASY CHINESE RECIPES YOU MIGHT LOVE
- Clay Pot Rice
- Kung Pao Tofu
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Savoury Sticky Rice
- Chinese Green Bean and Mushroom Stir-Fry
- Spicy Cucumber Salad
Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu (Vegan)
Ingredients
Sauce
- 1/4 cup room temp. water
- 2 tsp corn starch or potato starch
- 1/2 tbsp sugar or more to taste
- 1 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce or stir-fry sauce
- 1 tbsp doubanjiang chili bean paste (see notes for sub)
- 2 cloves garlic minced
- 1 tbsp sesame oil
Tomato and Sausages
- Neutral oil for cooking
- 1/2 small onion diced
- 1 scallion or green onion white and green parts separated
- 3 cloves garlic minced
- 3 small fresh tomatoes diced into small squares
- 3.5 oz vegan sausage I used plain and neutral tasting vegan cocktail sausages, sliced
- 1/2 cup vegan just egg egg replacement, see notes
Silken Tofu
- 10.5 oz silken or soft tofu mine was in a tube but you can use blocks of silken/soft tofu
- 1/4 cup vegan just egg (egg replacement, see notes)
To Serve
- Steamed rice or cooked noodles of choice
Instructions
- You can watch the video or see the photos above for a step-by-step.
Sauce
- For the sauce, mix everything in a large bowl and set aside. Feel free to adjust the sauce to your desired taste.
Prepare the Silken Tofu
- Prepare the silken tofu by removing it from the package and slicing the tubed tofu into 1-1.5” (2.5-4cm) thick pieces or into cubes if using blocked of tofu. Leave the tofu to sit on a plate to allow any excess water to drain out.
Tomato, Sausages, Eggs
- Meanwhile, heat medium non-stick pan or skillet over medium heat. Once hot, add in the oil. Sauce the onion and white parts of the scallion/green onion until translucent.
- Add in the garlic and sauté until aromatic.
- Add the diced tomatoes and sliced sausage. Cook for 4-5 minutes over medium to medium high heat until the tomatoes are tender and start to break down.
- Add in the vegan just egg replacement and allow to cook over low medium heat until it turns into a scrambled egg consistency. If using tofu scramble instead (see notes), you can add it at this point.
- Mix well and set the tomato, sausages, tofu/egg aside on a plate.
Silken Tofu
- In the same pan over medium heat, add a little oil and the silken tofu. Pour over the vegan just egg/replacement. Allow the “egg” to cook for a few minutes.
- If not using vegan just egg/replacement you can just mix back in the sausages and tomato mix.
- Add back in the sausages, tomato, and scramble mix. Give the sauce another good mix to make sure the starch isn’t stuck to the bottom. Over medium heat, Pour the sauce over the tofu, sausages, “egg” then cover the pot.
- Allow to cook for 1-2 minutes until the sauce has thickened. Carefully mix everything together. If you sliced your tofu in large pieces then you can break them apart into smaller pieces at this point. Taste and feel free to season with more soy sauce or veg oyster sauce, to taste, if needed
- Turn off the heat and enjoy while hot. Finish off with the green parts of your scallion/green onion. Scoop a generous amount of the silken tofu, sausages, tomato, and “eggs” over a bowl or steamed rice or noodles.
WATCH Video
Notes
Doubanjiang
- I highly recommend to use doubanjiang if you can. I use Lee Kum Kee’s Chili Bean Paste and always have a bottle in my fridge
- Replacement: I recommend to use 1/2 tbsp miso paste with 1/2 tbsp of some chili oil or chili paste/sauce like gochujang (Korean chili paste).
Egg Replacement
- I used the liquid vegan Just Egg in bottles that cook down into scrambled “eggs”.
- You can opt to substitute this with homemade tofu scramble using my recipe below.
- If vegetarian, you can use 2 eggs and scramble these.
- If using vegan tofu scramble, add this along with the vegan sausages and tomato upon stir-frying.
- Tofu Scramble
- 9 oz / 250 g extra firm tofu, pressed and drained
- 1 tbsp neutral oil
- 1 tbsp onion diced
- 1 1/2 tsp nutritional yeast optional
- 1/2 tsp black salt or sub for regular (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- Dash of black pepper
- Sprinkle of liquid aminos or soy sauce to taste
- To cook the tofu scramble: Sauté the onions in the pan with some oil until tender. Add in tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked.
