Vegan tomato 'egg' stir-fry

Step 1

Prepare the tofu skins. Rehydrate the tofu skins in warm water until soft. Then, drain out the water and give the tofu skins a light squeeze to remove the excess liquid.

Step 2

Cut the tomatoes. Dice one medium-sized tomato and cut another one into wedges. These will be added separately

Step 3

Stir-fry the ingredients. Heat a 12-inch non-stick skillet with 2 tablespoons of oil. Add the tofu skins and spread them out in a layer in the pan. Pan-fried until golden brown to release its flavor. Dish out and set them aside. Using the same pan, add about 2 teaspoons of oil and sauté the green onion top until fragrant. While stirring, add the tomatoes and cook until they release their juices. Season with salt and soy sauce.

Step 4

Pour in the water and turn up the heat. When the sauce starts to simmer, add tofu skins and toss to combine. Cover the pan with a lid and simmer until the flavors meld, about 2-3 minutes.

Step 5

Uncover and fold in the tomato wedges. Cook for another 1-2 minutes or until the tomatoes turn softer.

Step 6

Taste test and season accordingly. Finally, add the chopped onions and serve this warm with a bowl of rice.