Egg Dipped Tofu in Savory Tomato Sauce

Think of scrambled eggs with tomatoes, this recipe is like a spin-off of such classic Chinese dish, but with stronger seasonings used. So if you like the original egg and tomato flavor combo, you might find yourself loving this one too.

Egg dipped tofu in savory tomato sauce - 

Ingredients?

• 300 grams regular tofu (something in between silken and firm)
• 4 eggs
• 1 big tomato
• 2 stalks scallion
• 2 garlic cloves
• Some olive oil

Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons drinkable water
• 1 tablespoon oyster sauce
• 1 tablespoon corn starch

How?

Drain out the liquid from tofu and slice to medium size cubes. Peel and chop the garlic cloves. Destem and chop the scallion. Destem and cube the tomato.

Beat two eggs in a bigger bowl, because we are going to add cubed tofu to the beaten egg. Give it a gentle mix, making sure all the tofu cubes have been coated with the egg.

Premix all the ingredients under the "sauce" section. Before using the sauce, make sure there're no lumps from the corn starch.

Use a non-stick pan and drizzle two tablespoons of olive oil. Switch to medium heat and wait till the oil gets warm. Pour in the tofu egg mixture. When need to move the tofu egg around, it'll be better to use a flat spatula and push from the bottom, so that the tofu won't break easily.

Once the egg seemed about 90% cooked through, scoop out and set aside first.

Still using the same pan and drizzle two more tablespoons of olive oil. Also still use medium heat. Add in almost all the chopped scallion, only save a few on the side for garnish in the end.

Also add in all the chopped garlic. Cook till aromatic but not burn the garlic bits. Transfer cubed tomatoes over and cook for couple more minutes. 

Pour the tofu egg mixture back along with the premixed sauce. Push around till evenly blended. Perhaps switch to high heat to help condensing the sauce. A quick 20 seconds should do the trick. Once ready, plate and garnish with some chopped scallion.

The overall flavor is quite similar to the classic scrambled eggs with tomatoes, but you can definitely notice the stronger sauce there. In which I think the heavier dose of seasonings happened to balance-off the lighter tofu. So in the end, you get this flavorful dish that works like wonders when paired with steamed rice.

By the way, if you prefer a more sourish taste, consider adding extra one tablespoon of black vinegar to the sauce mixture.

Other Asian egg recipes:

• Korean soy marinated eggs (about 8 to 12 eggs)
• Stronger tasting nori tamagoyaki with a brush of sesame oil
• Vietnamese steamed egg meatloaf