Another day, another childhood favourite. A regular in our dinner rotations. I remember Dad making this after netball training and for countless dinners after school. We called this ‘Eggy Dan Dan’ in our canglish speaking house, which literally means eggy eggs hahaha (although I’m pretty sure we shortened it down from ‘Tomato Eggy Dan Dan’). My brother and I used to LOVE this dish – a sweet tomatoey sauce with spongey scrambled eggs contrasting with garlic, ginger and that little hit of sesame oil.
THE ‘EGG’
I actually originally tried making this a while ago when I was feeling desperate for Eggy Dan Dan, using chickpea flour omelette eggies. It was honestly horrible and so disappointing. Didn’t attempt for a loong time! A few weeks ago though, the brilliant Hannah Che from Plant Based Wok posted her version of this using Yuba and Gluten puffs and it just looked so perfect – I knew it was the missing piece of the puzzle. (If you don’t follow her already @hannah__chia, DO IT. SHE IS A TRUE GENIUS.) In my recipe I’m using fried bean curd rolls that are usually used in hot pot. They’re long wide ribbons beancurd that have been previously deep-fried, so in this dish they are suuuuper spongey and soak up the tomato-ey sauce.SHAOXING WINE (sometimes spelled Shao Hsing or similar)
I’d say the key ingredient of this dish is Shaoxing wine. It’s a amber coloured rice wine that is a staple in the Chinese pantry, and all the brands that I’ve seen are vegan (some use caramel colour 150a which IS vegan but try to buy one without the colouring). As the Shaoxing wine hits the stage, something magic immediately happens to the flavours. The ginger especially just plays off the wine so well. The SMELL too.SUBSTITUTIONS FOR SHAOXING
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Mirin (Japanese cooking wine)
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Cooking Sherry (gluten-free)
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Vegetable Stock or alcohol-free beer (alcohol-free)
Vegan Tomato and Egg Stir Fry
Vegan Tomato and Egg Stir Fry
Ingredients
- 2 tbsp oil
- 3 cloves fresh garlic, finely diced (12g)
- small thumb fresh ginger, finely diced (6g)
- 2 sprigs of spring Onion, finely chopped
- 4 medium-large tomatoes (715g) roughly cut into large-ish chunks
- 1 tbsp sugar (20g)
- 1/2 tsp salt
- 1/4 cup Shaoxing wine
- 1 tbsp soy sauce
- 1/2 cup water
- 150gfried bean curd sheets
- 1 tsp sesame oil
- white pepper, to taste
- jasmine rice, to serve
Instructions
- In a wok, heat the oil until HOT!
- Add garlic, ginger, spring onions, tomatoes, salt and sugar and cook for around 5-7 mins or until the tomatoes disintegrate into thick tomatoey sauce, stir frequently.
- Add the Shaoxing wine and stir into the sauce. Cook for a further minute or so.
- Add the fried bean curd sheets, soy sauce and water and cook until the sheets wilt and soak into the sauce.
- Turn off the heat, stir in the sesame oil and add a little dash of white pepper.
- Sprinkle with extra spring onions and serve with jasmine rice.
Tried this recipe?Let us know how it was!
4 Responses
This is like a hug in a bowl, I adore this dish!
Best comfort food yumyum!
I’ve made this several times now after seeing you make it on Instagram! So delicious with all different kinds of fried soy skin/yuba. Thanks for sharing Liz!
I love anything to do w Tofu and especially love fried tofu Puffs and Skin, so I can’t wait to try out your recipe. Iv’e been making it alot lately with the JUST EGGS and it works out great. I scramble the eggs first until it is firm. However, I will also try make a scramble w the chick Pea Flour, it would be so much cheaper. My recipe also contains the ancient ingredient in most modern day Chinese cooking containing Tomato……..and thats Ketchup. Gives it a nice zing and tomato flavor.