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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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