Vegan Tomato Egg Stir Fry
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Vegan Tomato Egg Stir Fry
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 200 g bean curd crust fried, 7 oz
- 2 tbsp vegetable oil
- 2 shallot diced, large
- 3 scallions whites and greens sliced and separated
- 3 cloves garlic minced
- 2 x 796 mL 27 fl oz diced tomatoes
- 3 tbsp vegan fish sauce
- 1 tbsp sugar
- white pepper I omit this for Bean, optional, or black pepper, for spice
- JUST egg optional, 1 cup
Instructions
- Rehydrate the fried bean crust for about 10-15 min in warm to hot water until soft and pliable. Drain and squeeze out the excess moisture then set aside.
- Optional: you can cut the bean curd into halves and then triangles for easier eating.
- In a large wok, stir fry diced shallots and sliced scallions for about 5 minutes until the shallots have softened, then add garlic.
- Stir fry the garlic for about 30 seconds until fragrant, then add the diced tomatoes.
- Add the vegan fish sauce and sugar, then let the stew cook over medium-high heat until the tomatoes begin to break down (about 10-15 minutes. The longer you let them break down, the better it'll taste overall, but you can also just add the bean curd right away if you're impatient).
- Add the rehydrated bean curd and black/white pepper (if using) and cook until the flavours have melded together (about 10 minutes).
- Optional: Pour about 1 cup of JUSTEgg on top and add the scallion greens. Add a lid and let cook for about 5 minutes to set the JustEgg.
- Serve over steamed rice or noodles, and enjoy!
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