Vegan Chinese Tomato and "Egg" Stir-Fry
Stir-fries with tomatoes and eggs were a staple at home growing up. Not only were they incredibly easy to prepare but also very cheap and affordable. This Chinese Tomato and ‘Egg’ Stir-Fry is my vegan take on the classic— but instead of using eggs, I use beancurd rolls or sheets to mimic the texture and also add protein into the mix.This recipe is easy, delicious, and very tasty. The acidity from the tomatoes seasoned with soy sauce, sugar, and pepper is perfectly absorbed by the bean curd rolls creating an incredibly tasty dish, that’s perfect with rice.
Ingredients
STIR-FRY
- 1 lb ripe tomatoes (4-5 small)
- 1 tbsp neutral cooking oil
- 1 scallion , chopped (white and green parts separated)
- 2 cloves garlic minced
- 1/2 tbsp Shaoxing wine
- 2 tsp soy sauce
- 1/4 tsp ground white pepper
- 2 tsp sugar
- 3.5 oz fried bean curd rolls or Yuba sheet (see notes)
- 3/4 cup water
- 1/4 tsp salt , or to taste
- Drizzle sesame oil
TO SERVE
- Steamed rice to serve
- Green onions for topping
Instructions
- Slice half of the tomatoes into wedges, and the remaining into large chunks (half of a wedge). I like to do so so I can cook down the chunks first and then add the wedges later on for an extra bite of tomato.
- Heat a large wok or skillet over medium heat. Once hot, stir-fry the white parts of the scallion. Add the garlic and stir-fry until aromatic, 30 seconds.
- Add the tomato chunks. Cook the tomatoes down for 2-3 minutes until the pieces start to cook down and release juices.
- Season the tomatoes with Shaoxing wine, soy sauce, white pepper, and sugar.
- Add in the beancurd rolls. Pour the water.
- Mix well and allow everything to come to a gentle simmer for the beancurd rolls to absorb the liquid and soften.
- You can cut the bean curd rolls or skin with a pair of kitchen scissors to yield smaller pieces/cuts.
- Season the sauce with salt, to taste.
- Add in the remaining tomato wedges and cook for 3-4 more minutes until the tomatoes are tender to your liking.
- Finish with a generous drizzle of sesame oil. Add some of the green onions (leave some for garnishing).
- Serve hot with steamed rice. Garnish with the remaining green onions. Enjoy!
Notes
BEAN CURD ROLLS OR YUBA
- Yuba, or beancurd skin, can be purchased dried or frozen. I love the frozen ones cause they’re already rehydrated and divided into sheets/pieces and I simply have to thaw them. They have a smoother texture compared to bean curd rolls and work great with this recipe as well.
- If using frozen/fresh tofu skin or Yuba, you can use 200g rehydrated/thawed Yuba.
- If using dried tofu skin or Yuba that you have to soak to rehydrate, start with 3.5 oz or 100g.
- You can check online or at your local Asian store or supermarket for tofu skin.
- You can see the photos in the blog post above on how the dried and frozen yuba or tofu/beancurd skin look like.
NUTRITIONAL INFO
Serving: 1serving | Calories: 289kcal | Carbohydrates: 41g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 429mg | Potassium: 387mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1300IU | Vitamin C: 30mg | Calcium: 110mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)