This vegan tomato ‘egg’ stir-fry is made from the tofu skins I shared in my last post!
With the abundance of tomatoes in my garden, I couldn’t think of another dish to make other than this vegan tomato ‘egg’ stir-fry inspired by the traditional version. When I was living with my Taiwanese friend in college, this is the dish he made for our lunch almost every week when tomatoes were in season.
There are many ways to make this dish delicious. To keep it simple and to preserve the tomatoes’ freshness, I seasoned it with soy sauce and a tad bit of sugar.
How to make Vegan tomato ‘egg’ Stir-fry
First, rehydrate the tofu skins in warm water until soft to handle. Then, squeeze out the water to ‘dry’ them before using.
Prepare the tomatoes. I diced up one and roughly chopped another. The diced one will be used to make tomato sauce.
Now, heat a non-stick skillet with oil, and pan-fry tofu skins crisp up both sides. This step is to dry the tofu skin and at the same time extract its wonderful flavor. Dish out and set it aside. Did you know pan-fried tofu skins can be served as-is? I love to snack on them while cooking.
Next, using the same pan, add more oil and sauté the green onion top until aromatic. Add the diced tomatoes and cook until soft and release their juices. This tomato sauce is to replace the use of ketchup.
Once water is added and seasoned, put in the tofu skins and toss to combine. Cover with a lid and cook until the flavors meld. This step is to ‘expand’ the tofu skin so it will absorb the sauce which is why it’s important to season the tomato sauce.
Uncover and taste, then season accordingly. Fold in the tomatoes and cook for another minute or until the tomatoes start to turn softer. Garnish with chopped onions and serve warm.
- Other protein to use:
- Beancurd sheets that come in squares. I found these at the freezer section. Normally, I will boil them to soften and then pan-fried all sides until golden brown before adding the sauce.
- Scrambled vegan egg such as JustEggs or chickpea flour egg
- Gluten balls or soft tofu
2. Seasoning variations: I’ve tried adding ketchup for the tang or when tomatoes are not in season. If you like the eggy flavor, you may some kala namak (black salt) when pan-frying the tofu skins.
3. How to rehydrate store-bought dried beancurd stick? – I like to add a pinch of baking soda when I soak the store-bought sticks to help soften them quickly. Rinse with clean water a few times and squeeze out the water. Some brands suggested boiling the sticks, so choose your favorite method to rehydrate them.
Other tofu skins recipes to try
Why You Need this Vegan Tomato ‘Egg’ Stir-Fry
- Easy and Delicious
- Perfect dish for a quick lunch
- Easily customizable
- Aromatic and flavorful
- Great way to use the tomatoes in season
- Packed with protein from tofu skins (yuba)
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Vegan tomato ‘egg’ stir-fry
- 4 oz homemade dried tofu skins see notes for store-bought
- 2 medium-sized tomatoes
- 2 stalks green onion white and green separated
- 1½ tablespoons soy sauce
- 2 teaspoon sugar
- ½ teaspoon salt plus more to taste
- ¾ cup water plus more if needed
- Prepare the tofu skins. Rehydrate the tofu skins in warm water until soft. Then, drain out the water and give the tofu skins a light squeeze to remove the excess liquid.
- Cut the tomatoes. Dice one medium-sized tomato and cut another one into wedges. These will be added separately
- Stir-fry the ingredients. Heat a 12-inch non-stick skillet with 2 tablespoons of oil. Add the tofu skins and spread them out in a layer in the pan. Pan-fried until golden brown to release its flavor. Dish out and set them aside. Using the same pan, add about 2 teaspoons of oil and sauté the green onion top until fragrant. While stirring, add the tomatoes and cook until they release their juices. Season with salt and soy sauce.
- Pour in the water and turn up the heat. When the sauce starts to simmer, add tofu skins and toss to combine. Cover the pan with a lid and simmer until the flavors meld, about 2-3 minutes.
- Uncover and fold in the tomato wedges. Cook for another 1-2 minutes or until the tomatoes turn softer.
- Taste test and season accordingly. Finally, add the chopped onions and serve this warm with a bowl of rice.
- For store-bought tofu skins, please rehydrate as directed on the package. To increase the soft texture, I like to add a pinch of baking to the soaking water.
- Cook your tomatoes a little longer if you prefer a softer texture.