Vegan tomato 'egg' stir-fry
This vegan tomato 'egg' stir-fry is the perfect way to use the tomatoes when they are in season. It has the sweetness with a slight tang of tomatoes and is seasoned with just soy sauce and a tad of sugar. What an easy side dish for a quick lunch.
Servings: 3
Ingredients
- 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
Instructions
- 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.
Notes
- 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.