By Liz Miu
Vegan Chinese Tomato and 'Egg' Stir Fry
6 steps
Prep:10minCook:20min
A regular weeknight dinner! Traditionally a sweet tomato-ey sauce with spongey scrambled eggs contrasting with garlic, ginger and that little hit of sesame oil and white pepper. This comforting saucy dish just hits the spot, using fried beancurd sheets in place of egg - they soak up all the sauce.
Updated at: Thu, 17 Aug 2023 12:01:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories264.1 kcal (13%)
Total Fat14 g (20%)
Carbs26.3 g (10%)
Sugars20.8 g (23%)
Protein7.7 g (15%)
Sodium930 mg (46%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a wok, heat the oil until HOT!
Step 2
Add garlic, ginger, spring onions, tomatoes, salt and sugar and cook for around 5-7 mins or until the tomatoes disintegrate into thick tomatoey sauce, stir frequently.
Step 3
Add the Shaoxing wine and stir into the sauce. Cook for a further minute or so.
Step 4
Add the fried bean curd sheets, soy sauce and water and cook until the sheets wilt and soak into the sauce.
Step 5
Turn off the heat, stir in the sesame oil and add a little dash of white pepper.
Step 6
Sprinkle with extra spring onions and serve with jasmine rice.
Notes
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Delicious
Easy
Go-to
Under 30 minutes
