Vegan Tomato and Egg Stir Fry

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.


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.


  • Mirin (Japanese cooking wine)

  • Cooking Sherry (gluten-free)

  • Vegetable Stock or alcohol-free beer (alcohol-free)


Vegan Tomato and Egg Stir Fry

Vegan Tomato and Egg Stir Fry

5 from 2 votes
Prep Time 15 mins
Cook Time 8 mins


  • 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


  • 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.
Keyword Vegan
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Hi, I'm Liz!

Welcome to my blog! We do vegan and plant-based food here. Delicious recipes that are tasty, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Follow along on instagram for more.

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