Tomato and Tofu Eggs
Tomato and tofu eggs is an easy Chinese recipe to make at home, with tomato and tofu as key ingredients. Easy tomato and tofu eggs recipe.
Servings: 3 people
Calories: 253kcal
Ingredients
- 3-4 large eggs beaten
- 1 large tomatoes cut into wedges
- 4 oz (125g) soft tofu, cut into pieces
- 2 stalk scallion cut into 2-inch (5cm)lengths
- 3 tablespoons oil
Sauce:
- 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
Instructions
- 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 stirs so the eggs are nicely coated with the sauce. Add the chopped scallion, dish out and serve immediately.
Nutrition
Serving: 3people | Calories: 253kcal | Carbohydrates: 8g | Protein: 9g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 163mg | Sodium: 340mg | Fiber: 1g | Sugar: 5g