Chinese Stir-Fried Heirloom Tomatoes and Scrambled Tofu
By Nancy Eisman
Back in Chicago, back in the day, while working at a random no-college-degree-required job at an electronics store, some mornings would start at the little diner next door. It was there that I was first introduced to eating fluffy scrambled eggs with fresh, juicy tomatoes. So simple and so good.
Years later, after moving to California, I discovered the genius of adding fresh tomato salsa to scrambled eggs. So simple and so good. And then fast forward to just a few days ago, when I came across a recipe for Chinese Stir-Fried Tomatoes and Eggs in a back issue of Cook's Illustrated magazine, which, naturally, I had to recreate. First, I had to gather several of the season's finest heirloom tomatoes, then I had to replace the eggs with my more-than-acceptable substitution of flavored, yellow-tinted scrambled tofu, making my version of this recipe Plant-Based 411-compliant.
The original recipe and my plant-based variation represent a fast, easy, traditional comfort food in many Chinese households, with similar dishes prepared and enjoyed throughout Southeast Asia. According to Cook's Illustrated, tomatoes arrived in China in the late 16th century but weren't considered edible for another 300 years. And it was in the 1940's when the now iconic pairing of tomatoes and eggs was created. I tip my hat to those Chinese cooks for bringing forward this combination and for also introducing tofu to the world, which makes an excellent replacement for the eggs in the original dish.
There are only 3 main ingredients - heirloom tomatoes, tofu, and green onions - in this simple and most satisfying breakfast, lunch or dinner dish. Rooted in tradition, with a plant-based twist, and packed with protein, vitamins, and antioxidants, the balanced flavors of this recipe are saucy, light, savory and slightly sweet. So simple and so good.
Chinese Stir-Fried Heirloom Tomatoes and Scrambled Tofu
Tomato Mixture Ingredients:
1 Tbsp. vegetable oil
1 Tbsp. toasted sesame oil
4 green onions, whites only (reserving the green parts)
3 garlic cloves, minced
2 tsp. fresh ginger, grated
4 large heirloom tomatoes, cut into 1" pieces
Splash of dry sherry, rice vinegar, or vermouth
Pinch of sugar
Pinch of salt
Scrambled Tofu Ingredients:
1 Tbsp. plant-based butter
1 Tbsp. toasted sesame oil
1 package water-packed firm tofu, drained, patted dry, and crumbled
1 package water-packed soft tofu, drained, patted dry, and crumbled
1 1/4 Tbsp. fresh turmeric, grated or 1 1/2 tablespoons ground turmeric
1 1/4 tsp. kala namak*
3/4 tsp. white pepper
Chopped Green part of 4 green onions
*Kala namak: also known as black salt, even though it is pale pink in color, gives an egg-like flavor to the tofu.
To make the tomato mixture, add the vegetable and toasted sesame oils to a sauté pan or wok over medium heat. Add the onion, garlic, and ginger and stir-fry for 2 minutes. Add tomatoes and continue cooking for about 5 minutes. Add a splash of dry sherry or seasoned rice vinegar, a pinch of sugar, and a pinch of salt, and continue cooking until most of the liquid has evaporated. Remove the tomato mixture from the pan and set it aside.
To make the scrambled tofu mixture, melt the butter and oil in the same sauté pan or wok over medium-high heat. Stir in the crumbled tofu and cook for about 5 minutes. Add in the turmeric, kala namak, and white pepper and stir until well combined. Cook another 5 minutes or so until the moisture evaporates.
Pour out some of the tomato liquid before adding the tomato mixture to the scrambled tofu. Stir in the chopped green onions. Season to taste with salt if needed. Heat for another 2 minutes and then serve over rice or your favorite long noodles.
