Tomato Sauce Egg and Tofu — The Ultimate Rice Killer
Ingredients
- 1 tomato
- 50ml tomato paste
- 1 egg
- 1 firm tofu
- 25 cooking oil
- seasoning sauce (2 tbsp light soy sauce, ½ tbsp oyster sauce, 1g sugar, 2g chicken bouillon, 5g cornstarch, 60ml water)
Instructions
- Add 10g cooking oil to the pan, beat the egg and pour it in.
- Scramble until cooked through, then set aside.
- Cut the firm tofu into small pieces (the smaller the better — they soak up more flavor!).
- Add another 10g cooking oil to the pan and pan-fry the tofu pieces until golden on both sides.
- Set aside.
- Blanch the tomato in boiling water, then peel and cut into small pieces.
- Add 5g cooking oil to the pan and stir-fry the tomato for 1 minute.
- Add 50g tomato paste (I use Mutti — it's rich and not overly sweet).
- Stir the tomato paste and tomato together until well combined.
- Add the scrambled egg and fried tofu back into the pan.
- Gently toss everything together.
- In a bowl, mix 2 tbsp light soy sauce, ½ tbsp oyster sauce, 1g sugar, 2g chicken bouillon, 5g cornstarch, and 60ml water until smooth.
- Pour the seasoning sauce into the pan.
- Toss gently and simmer over low heat for 5 minutes.
- Garnish with chopped scallions before serving. This incredibly appetizing tomato egg tofu is ready to enjoy — pairs perfectly with rice!
