Vegan Chinese Tomato and "Egg" Stir-Fry

Ingredients

• 1 lb ripe tomatoes ((4-5 small))
• 1 tbsp neutral cooking oil
• 1 scallion (, chopped (white and green parts separated))
• 2 cloves garlic (minced)
• 1/2 tbsp Shaoxing wine
• 2 tsp soy sauce
• 1/4 tsp ground white pepper
• 2 tsp sugar
• 3.5 oz fried bean curd rolls (or Yuba sheet (see notes))
• 3/4 cup water
• 1/4 tsp salt (, or to taste)
• Drizzle sesame oil
• Steamed rice (to serve)
• Green onions (for topping)

Instructions

1. 1

   Slice half of the tomatoes into wedges, and the remaining into large chunks (half of a wedge). I like to do so so I can cook down the chunks first and then add the wedges later on for an extra bite of tomato.

2. 2

   Heat a large wok or skillet over medium heat. Once hot, stir-fry the white parts of the scallion. Add the garlic and stir-fry until aromatic, 30 seconds.

3. 3

   Add the tomato chunks. Cook the tomatoes down for 2-3 minutes until the pieces start to cook down and release juices.

4. 4

   Season the tomatoes with Shaoxing wine, soy sauce, white pepper, and sugar.

5. 5

   Add in the beancurd rolls. Pour the water.

6. 6

   Mix well and allow everything to come to a gentle simmer for the beancurd rolls to absorb the liquid and soften.

7. 7

   You can cut the bean curd rolls or skin with a pair of kitchen scissors to yield smaller pieces/cuts.

8. 8

   Season the sauce with salt, to taste.

9. 9

   Add in the remaining tomato wedges and cook for 3-4 more minutes until the tomatoes are tender to your liking.

10. 10

    Finish with a generous drizzle of sesame oil. Add some of the green onions (leave some for garnishing).

11. 11

    Serve hot with steamed rice. Garnish with the remaining green onions. Enjoy!