New Recipes

Tomato and Tofu Eggs

Tomato and Tofu Eggs


Tomato and Tofu Eggs Recipe

Serves 3 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
Adapted from: Taiwanese Cookbook


3-4 large eggs, beaten
1 large tomatoes, cut into wedges
4 oz soft tofu, cut into pieces
2 stalk scallion, cut into 2-inch lengths
3 tablespoons oil


2 tablespoons ketchup
2 teaspoons oyster sauce
4 tablespoons chicken broth (store-bought)
1 teaspoon sugar
1/2 teaspoon sesame oil
3 dashes white pepper


Heat up a wok and add half the oil. When the wok is fully heated, pour the beaten eggs into the wok and cook. Use a spatula to break
up the eggs into moderate-sized pieces. Dish out and set aside.

Combine all the Sauce ingredients together, stir to mix well. In the same wok, add the remaining oil. When the oil is heated, transfer the tofu into the wok and lightly pan-fry on both sides. Add in the tomatoes and stir around until they are softened, then add the Sauce, stir to combine well, and stir in the eggs. Do a few quick stir so the eggs are nicely
coated with the sauce. Add the chopped scallion, dish out and serve immediately.

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10 COMMENTS... read them below or add one

  1. Hi Bee,
    Your Tomato and Tofu Eggs recipe looks yummy. I can’t wait to try it out. However, you have not listed tomatoes as part of the recipe. How much do I use?

  2. Lillian

    I noticed your picture has actual tomatoes but there are no tomatoes in the recipe?
    Either way, looks delicious!

  3. Rebecca

    Thanks for the recipe, I did not know of Tomato egg until I saw from Taiwan cooking program as it is a very common dish there. They don’t add in tomato sauce, her son loves it so much, so at the same time she added in fu chok– “”soya bean skin” so that she can put in less eggs !! Your version is yummy as anything with tomato sauce taste good !! I add in 2-3 tomatoes, some fu chok — soaked for 1 recipe, all kids love the sauce, so I add in more sauce when cooking it.

  4. Kat

    I finally made this today for lunch. It was really easy to make and my 18 month old REALLY liked. It is definitely going on rotation, just not a frequently at twice a week. Thank you for posting the recipe.

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