Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu (Vegan)

Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu (Vegan)

from thefoodietakesflight.com
35 min
3 servings

Mapo Tofu meets Chinese Tomato & Egg Stir-Fry in this vegan Chinese Style Tomato “Egg” Stir-Fry with Silken Tofu recipe that’s delicious served over rice or noodles.This recipe is heavily inspired by my love for Mapo Tofu and Chinese Tomato & Egg Stir-Fry. I of course used vegan “egg” for this recipe to replicate the texture of egg in the classic Chinese dish. I also really love the texture of silken tofu in dishes since it’s smooth and almost melts in your mouth. This dish is cooked down in an umami-packed savoury sauce with a little spice from the doubanjiang or chilli bean paste.

Ingredients

  • 1/4 cup room temp. water
  • 2 tsp corn starch (or potato starch)
  • 1/2 tbsp sugar (or more to taste)
  • 1 tbsp soy sauce
  • 1 tbsp vegetarian oyster sauce (or stir-fry sauce)
  • 1 tbsp doubanjiang (chili bean paste (see notes for sub))
  • 2 cloves garlic (minced)
  • 1 tbsp sesame oil
  • Neutral oil (for cooking)
  • 1/2 small onion (diced)
  • 1 scallion or green onion (white and green parts separated)
  • 3 cloves garlic (minced)
  • 3 small fresh tomatoes (diced into small squares)
  • 3.5 oz vegan sausage (I used plain and neutral tasting vegan cocktail sausages, sliced)
  • 1/2 cup vegan just egg (egg replacement, see notes)
  • 10.5 oz silken or soft tofu (mine was in a tube but you can use blocks of silken/soft tofu)
  • 1/4 cup vegan just egg ((egg replacement, see notes))
  • Steamed rice or cooked noodles of choice

Directions

  1. 1

    You can watch the video or see the photos above for a step-by-step.

  2. 2

    For the sauce, mix everything in a large bowl and set aside. Feel free to adjust the sauce to your desired taste.

  3. 3

    Prepare the silken tofu by removing it from the package and slicing the tubed tofu into 1-1.5” (2.5-4cm) thick pieces or into cubes if using blocked of tofu. Leave the tofu to sit on a plate to allow any excess water to drain out.

  4. 4

    Meanwhile, heat medium non-stick pan or skillet over medium heat. Once hot, add in the oil. Sauce the onion and white parts of the scallion/green onion until translucent.

  5. 5

    In the same pan over medium heat, add a little oil and the silken tofu. Pour over the vegan just egg/replacement. Allow the “egg” to cook for a few minutes.