Tomato Sauce Egg and Tofu — The Ultimate Rice Killer

Steps

1. 1

   Step 1

   Medium heat

   Heat the pan over medium heat, add 10 grams of cooking oil, beat the egg, and pour it into the pan.

   ✅ Done when: When the oil is hot and shimmering, and the egg starts to set.

   Watch out: Ensure the oil is not smoking to avoid burning.

2. 2

   Step 23 min

   Medium heatStir-frying ↗

   Scramble the egg until fully cooked, which takes about 3 minutes, then remove from the pan and set aside.

   ✅ Done when: When the egg is set and no longer runny.

   Watch out: Do not overcook to keep the egg tender.

3. 3

   Step 3

   Cut the firm tofu into small bite-sized pieces for better flavor absorption.

   ✅ Done when: When the tofu is uniformly cut into small pieces.

   Watch out: Handle gently to avoid crumbling the tofu.

4. 4

   Step 45 min

   Medium-high heatPan-frying (jian) ↗

   Add 10 grams of cooking oil to the pan over medium-high heat, then pan-fry the tofu pieces until golden brown on both sides, about 5 minutes.

   ✅ Done when: When the tofu is golden and crispy on all sides.

   Watch out: Flip carefully to prevent breaking the tofu.

5. 5

   Step 5

   Remove the fried tofu from the pan and set aside with the scrambled eggs.

   ✅ Done when: When the tofu is removed from heat and set aside.

6. 6

   Step 6

   Blanching (chao shui) ↗

   Blanch the tomato in boiling water for easy peeling, then peel and cut it into small pieces.

   ✅ Done when: When the tomato skin starts to loosen after blanching.

   Watch out: Use a slotted spoon to safely handle the hot tomato.

7. 7

   Step 71 min

   Medium heatStir-frying ↗

   Add 5 grams of cooking oil to the pan over medium heat, then stir-fry the cut tomato for 1 minute.

   ✅ Done when: When the tomato becomes soft and fragrant.

   Watch out: Stir continuously to prevent burning.

8. 8

   Step 8

   Medium heatStir-frying ↗

   Add 50 grams of tomato paste to the pan and stir well with the tomatoes.

   ✅ Done when: When the tomato paste is fully incorporated into the tomatoes.

   Watch out: Use a quality tomato paste for richer flavor.

9. 9

   Step 9

   Medium heat

   Stir the tomato paste and tomatoes together until they are thoroughly mixed.

   ✅ Done when: When the mixture has a uniform color and texture.

10. 10

    Step 10

    Medium heat

    Return the scrambled egg and fried tofu to the pan with the tomato sauce.

    ✅ Done when: When all ingredients are added to the pan.

    Watch out: Gently add to avoid splattering the sauce.

11. 11

    Step 11

    Medium heat

    Gently toss all the ingredients in the pan to combine them evenly.

    ✅ Done when: When the egg and tofu are evenly coated with the tomato sauce.

    Watch out: Toss carefully to keep the tofu intact.

12. 12

    Step 12

    In a separate bowl, combine 2 tablespoons of light soy sauce, ½ tablespoon of oyster sauce, 1 gram of sugar, 2 grams of chicken bouillon, 5 grams of cornstarch, and 60 milliliters of water, mixing until smooth.

    ✅ Done when: When the sauce is free of lumps and well blended.

    Watch out: Ensure the cornstarch is fully dissolved to avoid clumps.

13. 13

    Step 13

    Medium heat

    Pour the prepared seasoning sauce into the pan over the other ingredients.

    ✅ Done when: When the sauce is fully added to the pan.

    Watch out: Pour slowly to distribute the sauce evenly.

14. 14

    Step 145 min

    Low heatSimmering (dun) ↗

    Gently toss the ingredients, then simmer over low heat for 5 minutes to allow flavors to meld.

    ✅ Done when: When the sauce has thickened and the dish is heated through. Cook until the yolk and white are fully firm.

    Watch out: Keep the heat low to prevent burning the sauce.

15. 15

    Step 15

    Off heat

    Garnish with chopped scallions and serve hot, preferably with steamed rice.

    ✅ Done when: When the dish is plated and garnished for serving.