Tomato Sauce Egg and Tofu — The Ultimate Rice Killer

Cooking StepsHow to cook Tomato Sauce Egg and Tofu — The Ultimate Rice Killer step by step

Cooking Process

1. Step 1

   Add 10g cooking oil to the pan, beat the egg and pour it in.

   🔍 View Fullscreen

2. Step 2

   Scramble until cooked through, then set aside.

   🔍 View Fullscreen

3. Step 3

   Cut the firm tofu into small pieces (the smaller the better — they soak up more flavor!).

   🔍 View Fullscreen

4. Step 4

   Add another 10g cooking oil to the pan and pan-fry the tofu pieces until golden on both sides.

   🔍 View Fullscreen

5. Step 5

   Set aside.

   🔍 View Fullscreen

6. Step 6

   Blanch the tomato in boiling water, then peel and cut into small pieces.

   🔍 View Fullscreen

7. Step 7

   Add 5g cooking oil to the pan and stir-fry the tomato for 1 minute.

   🔍 View Fullscreen

8. Step 8

   Add 50g tomato paste (I use Mutti — it’s rich and not overly sweet).

   🔍 View Fullscreen

9. Step 9

   Stir the tomato paste and tomato together until well combined.

   🔍 View Fullscreen

10. Step 10

    Add the scrambled egg and fried tofu back into the pan.

    🔍 View Fullscreen

11. Step 11

    Gently toss everything together.

    🔍 View Fullscreen

12. Step 12

    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.

    🔍 View Fullscreen

13. Step 13

    Pour the seasoning sauce into the pan.

    🔍 View Fullscreen

14. Step 14

    Toss gently and simmer over low heat for 5 minutes.

    🔍 View Fullscreen

15. Step 15

    Garnish with chopped scallions before serving. This incredibly appetizing tomato egg tofu is ready to enjoy — pairs perfectly with rice!

    🔍 View Fullscreen