Tomato Egg and Tofu

4.82 from 16 votes

Tomato Egg and Tofu in a vibrant and rich sauce is an easy Chinese recipe to make at home, with tomatoes, eggs, and tofu as key ingredients. This simple recipe highlights the delicious combination of tomato and tofu with eggs.

Prep Time10

Cook Time10

Total Time20

Course: Eggs

Cuisine: Chinese Recipes

Keyword: Tomato Egg and Tofu

Servings: people

Author: Bee Yinn Low

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 a wok and add half of the oil. Once the wok is fully heated, pour in the beaten eggs and cook. Use a spatula to break the eggs into medium-sized pieces. Remove from the wok and set aside.
Combine all the sauce ingredients and stir until well mixed. In the same wok, add the remaining oil. Once the oil is heated, add the tofu and lightly pan-fry on both sides. Add the tomatoes and stir until softened, then pour in the sauce, stir to combine, and gently fold in the eggs.
Give it a few quick stirs to ensure the eggs are well-coated with the sauce. Add the chopped scallions, then dish up and serve immediately.

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