Vegan Tomato and Egg Stir Fry

Prep Time: 15m | Cook Time: 10m | Servings: 2-3

Ingredients

• 2 tbsp oil
• 3 cloves fresh garlic, finely diced (12g)
• Small thumb fresh ginger, finely diced (6g)
• 2 sprigs spring onion, finely chopped
• 4 medium-large tomatoes (715g), roughly cut into large chunks
• 1 tbsp sugar (20g)
• 1/2 tsp salt
• 1/4 cup Shaoxing wine
• 1 tbsp soy sauce
• 1/2 cup water
• 150g fried bean curd sheets
• 1 tsp sesame oil
• White pepper, to taste
• Jasmine rice, to serve

Instructions

1. Heat the oil in a wok over high heat until hot.
2. Add the diced garlic, ginger, and spring onions. Stir-fry for about 1-2 minutes until fragrant.
3. Add the chopped tomatoes, salt, and sugar to the wok. Cook for 5-7 minutes, stirring frequently, until the tomatoes begin to disintegrate into a thick, saucy consistency.
4. Pour in the Shaoxing wine and stir to incorporate. Let it cook for another minute or so to allow the flavours to meld.
5. Add the fried bean curd sheets, soy sauce, and water. Cook for a few more minutes, stirring occasionally, until the bean curd sheets have softened and absorbed the sauce.
6. Turn off the heat and stir in the sesame oil. Taste and adjust seasoning with white pepper.
7. Serve hot, garnished with extra spring onions and alongside a bowl of jasmine rice. Enjoy!