Vegan Stir-Fried Tomato & “Egg” 番茄炒腐竹
A vegan version of Chinese stir-fried tomato and egg (fan qie chao dan,番茄炒蛋) made with protein-rich, luxurious fried tofu skin (yuba) in place of scrambled eggs. Savory and satisfying, a comforting dish over rice.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Vegetables
- Method: Cook
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Scale
- 3 medium (450g) tomatoes
- 3 tbsp cooking oil
- 1 heaping cup (15g) dried fried gluten puffs, or one 3.5 oz canned gluten (mian jin)
- 2 sheets (108g) frozen or fresh yuba (fu zhu)
- 2–3 cloves garlic, smashed and sliced
- 1 scallion, white parts cut into diagonal slices, green parts thinly sliced for garnish
- 2 tsp light soy sauce
- 1/2 cup water
- 1 tbsp ketchup
- 2 tsp sugar
- 1/2 tsp salt
- Optional starch slurry: 1/2 tsp cornstarch + 1 tbsp water, combined in a small bowl*
Instructions
- Prepare the yuba and gluten puffs: soak frozen yuba to thaw until softened. Tear into pieces, about 2-3 inches each. Soak the dried gluten puffs in warm water, or drain if using canned.
- Peel the tomatoes (optional). Score the bottom of each tomato with an X-shaped cut. Bring a small saucepan of water to a boil, then place tomatoes in the boiling water and blanch briefly for 20 seconds before removing and shocking in cold water. Peel off the skins and cut tomatoes in half, then quarters, then bite-sized pieces.
- Fry the yuba “eggs”. Heat wok or pan over medium heat and add 2 tbsp cooking oil. Swirl around to coat surface, and heat until oil surface is shimmering. Add yuba and fry until puffy and golden brown, like scrambled eggs. Remove from wok.
- Stir-fry ingredients together. Heat the wok again and add garlic and white parts of scallion, and fry until aromatic. Add chopped tomatoes and cook for 45 seconds while stirring, then add soy sauce, water, sugar, and ketchup. When the sauce has come to a simmer, add gluten puffs and fried yuba, then reduce to low heat and simmer for 2 minutes to allow them to soak up the flavors. Taste and adjust flavors, adding more salt or soy sauce for saltiness, sugar for sweetness, or ketchup for acidity.
- *If desired, you can add starch slurry to thicken the sauce and make it glossy– turn up the heat at the end, give the slurry a stir and whisk it in to the wok; otherwise, let the sauce simply burble away until it’s reduced to your liking.
- Serve. Ladle into a serving bowl, scatter on chopped scallions (and a drizzle of sesame oil if you’re feeling it), grab a bowl of rice and start eating!
Find it online: https://theplantbasedwok.com/vegan-chinese-tomato-egg-stir-fry/