Tomato Eggs and Tofu Stir Fry {Gluten-Free, Dairy-Free}
Ingredients
- 250 grams firm tofu
- 4 eggs
- 2 to matoes
cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon oyster sauce
make sure it's gluten-free
- 1 tablespoon tomato paste
- to tastesalt
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 clove garlic
minced
- 1/4 cup water
- handful scallions
chopped
Directions
- 1
Beat the eggs in a bowl. Add salt, sesame oil, rice vinegar, and lightly beat to combine. Set aside.
- 2
Add 1 tablespoons oil to a wok and heat over medium-high heat. Add the thinly sliced tofu and cook on each side until lightly browned. Remove from wok and set aside.
- 3
Add 1 tablespoon oil to the wok and add the egg mixture to the wok, and use a spatula to spread the eggs over the surface of the wok. Keep stirring until the eggs turn lumpy. Break the eggs up into smaller pieces. As soon as the eggs are cooked though, remove them from the pan and and set aside.
- 4
Add 1 more tablespoon oil to the wok. Add the garlic and tomato wedges into the wok stir them up quickly. Add oyster sauce, tamari, tomato paste, sugar and water into the tomatoes. Cover it with the lid and let it cook for about 1-2 minutes.
- 5
Add the eggs and chopped scallions into the tomatoes, stir-fry for 1 minute and remove from heat. Add tofu, mix and serve everything over rice.441 calories😎
Tomato Eggs and Tofu Stir Fry {Gluten-Free, Dairy-Free}
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About this Recipe
Looking for a ridiculously easy, flavorful weeknight meal that’s both gluten-free and dairy-free? This Tomato Eggs and Tofu Stir Fry delivers on all fronts, bringing vibrant Asian-inspired flavors to your table in a flash.
What makes this dish a standout is its clever balance of fresh tomatoes, fluffy eggs, and firm tofu, all brought together by a simple yet robust sauce. It’s a testament to how humble ingredients can create something truly satisfying without much fuss, making it perfect for anyone seeking a quick, delicious dinner solution.
You can expect a delightful harmony of savory, sweet, and tangy notes, with a subtle umami depth from the oyster sauce and sesame oil. The soft texture of the scrambled eggs beautifully complements the tender, flavorful firm tofu and the juicy bursts from the tomato wedges, making each bite interesting. This satisfying stir-fry is a perfect candidate for serving over a bed of warm rice, soaking up all the delicious sauce and completing a nourishing meal.
While fantastic as is, this stir-fry offers easy modifications. For a vegetarian version, you can ensure your oyster sauce is plant-based, or swap it for a gluten-free soy sauce and a pinch of sugar. Don't have rice vinegar? A squeeze of lime juice can offer a similar bright tang. You could also boost the vegetable content with some thinly sliced bell peppers or snap peas.
This stir-fry is designed for a speedy dinner, perfect for busy weeknights. Serve it generously over steamed white or brown rice to complete a nourishing and delicious meal.