The vegan take of the Tomato 'egg' stir fry using tofu skin!

By WoonHeng · 25 min

Ingredients

Instructions

1. Rehydrate the tofu skins in warm water until soft. Drain, then lightly squeeze out the excess liquid.
2. Dice one medium tomato and cut the other into wedges, keeping them separate.
3. Heat 2 tablespoons of oil in a 12-inch non-stick skillet. Spread the tofu skins in a single layer and pan-fry until golden brown. Set aside.
4. In the same pan, add about 2 teaspoons of oil and sauté the green onion whites until fragrant.
5. Add the diced tomato and stir until it releases its juices. Season with salt and soy sauce.
6. Pour in the water and turn up the heat. When it starts to simmer, add the tofu skins and toss to combine.
7. Cover and simmer for about 2-3 minutes until the flavours meld.
8. Uncover, fold in the tomato wedges and cook 1-2 minutes until they soften.
9. Taste and adjust the seasoning, then add the chopped green onion tops and serve warm with rice.

Summarized from WoonHeng's video. Watch it for the details.

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