4.5
(9)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Beat the eggs in a bowl. Add salt, sesame oil, rice vinegar, and lightly beat to combine. Set aside.
Step 2
Add 1 tablespoons oil to a wok and heat over medium-high heat. Add the thinly sliced tofu and cook on each side until lightly browned. Remove from wok and set aside.
Step 3
Add 1 tablespoon oil to the wok and add the egg mixture to the wok, and use a spatula to spread the eggs over the surface of the wok. Keep stirring until the eggs turn lumpy. Break the eggs up into smaller pieces. As soon as the eggs are cooked though, remove them from the pan and and set aside.
Step 4
Add 1 more tablespoon oil to the wok. Add the garlic and tomato wedges into the wok stir them up quickly. Add oyster sauce, tamari, tomato paste, sugar and water into the tomatoes. Cover it with the lid and let it cook for about 1-2 minutes.
Step 5
Add the eggs and chopped scallions into the tomatoes, stir-fry for 1 minute and remove from heat. Add tofu, mix and serve everything over rice.
Your folders
finishedwithsalt.com
20 minutes
Your folders
acouplecooks.com
10 minutes
Your folders
littlehouseliving.com
5.0
(1)
Your folders
allrecipes.com
3 hours
Your folders
zestforbaking.com
5.0
(1)
22 minutes
Your folders
organicallyaddison.com
4.9
(25)
10 minutes
Your folders
camillestyles.com
20 minutes
Your folders
deliciouseveryday.com
4.6
(50)
20 minutes
Your folders
deliciouseveryday.com
Your folders
glutenfreealice.com
4.3
(6)
5 minutes
Your folders
livingfreelyglutenfree.com
4.2
(62)
35 minutes
Your folders
theloopywhisk.com
5.0
(27)
5 minutes
Your folders
thecheaplazyvegan.com
5 minutes
Your folders
fromthelarder.co.uk
8 minutes
Your folders
justwhatweeat.com
1 hours
Your folders
snixykitchen.com
5.0
(15)
1 hours, 5 minutes
Your folders
flouronmyfingers.com
5.0
(2)
60 minutes
Your folders
immigrantstable.com
5.0
(56)
Your folders
zestforbaking.com
5.0
(2)
45 minutes