Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu (Vegan)
5 from 3 votes
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.This recipe is heavily inspired by my love for Mapo Tofu and Chinese Tomato & Egg Stir-Fry. 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.
You can watch the video or see the photos above for a step-by-step.
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.
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.
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).
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.
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.