Tomato and egg stir-fry with tofu
18 min · 42 g protein · 436 cals / serving
China's most-cooked home dish, made into a full dinner: soft, barely-set eggs folded through juicy, sweet-and-sour tomatoes, with cubes of tofu soaking up the sauce. Ten minutes at the stove, and the sauce is made to be spooned over rice.
Ingredients
- 3 large eggs
- 2/3 cup liquid egg white
- 1 pinch salt
- 1 1/2 tsp canola oil
- 3 medium tomatoes, cut into wedges
- 2 cloves garlic, minced
- 1 block (16 oz) prepared extra firm tofu, in 2 cm (3/4-inch) cubes
- 1 1/2 tbsp ketchup
- 1 tbsp reduced sodium soy sauce
- 3/4 tsp granulated sugar
- 1 tsp cornstarch
- 1/4 cup water
- 2 green onions, sliced
Steps
- Beat the eggs, egg whites and salt together. Heat half the oil in a wok or large non-stick pan over medium-high heat, pour in the eggs, let them set for a few seconds, then push them around in big soft folds and take them out while still a little wet, about 1 minute.
- Add the rest of the oil, the tomato wedges and garlic and stir-fry 3 minutes, until the tomatoes slump and give up their juice. Add the tofu cubes.
- Stir the ketchup, soy sauce, sugar and cornstarch into the water and pour it in. Simmer 2 minutes, stirring gently, until the sauce turns glossy and the tofu is hot.
- Fold the eggs back in for 30 seconds, scatter over the green onion and serve on its own, or over rice (not counted in the nutrition).
Good to know
Should I peel the tomatoes?
Many Chinese cooks do, for a silkier sauce: score a cross in each, pour boiling water over for a minute and the skins slip off. It adds two minutes and changes nothing else.
Only whole eggs?
Use 6 whole eggs and leave out the whites, as most Chinese home cooks would. It is a little richer, at about 64 instead of 71.
Per
- Calories
- 75
- Protein
- (38%)
- 7 g
- Fat
- (47%)
- 4 g
- Carbohydrates
- (15%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 138 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 872 kcal goes into the pot and 1241 g of ingredients comes out as about 1170 g of food: 75 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.