Stir-fried Tofu, Tomato and Egg

Bring out the sweet flavor of ripe tomatoes.

Cooking time

15 min

Calories

206kcal

Sodium

500mg

Nutrition facts are for one serving.

Ingredients(Servings: 4)

Directions

Use a plate or weight to press excess moisture out of the tofu, then cut into large, bite-size pieces.
Chop the tomatoes into large, bite-size pieces.
Heat 1 Tbsp of sesame oil in a fry pan and cook (1) and (2) over high heat.
Add in (A) and coat onto the ingredients, then add in the remaining sesame oil in a circular motion from the fry pan's edge. Add in the beaten egg and quickly stir-fry all together until the egg is softly scrambled. Serve garnished with the green onions.

Cooking Basics

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.

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