EGG-FRIED TOFU
Another simple, quick, and tasty tofu recipe taught to me by my wife, who is Korean. The dipping sauce described is quite spicy, so temper the ingredients to your taste. Eat with chopsticks.
Provided by CCA
Categories World Cuisine Recipes Asian
Time 21m
Yield 2
Number Of Ingredients 10
Steps:
- Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
- Heat vegetable oil in a large, deep saucepan over medium heat.
- Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
- Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 13.8 g, Cholesterol 93 mg, Fat 23.2 g, Fiber 3.4 g, Protein 24.7 g, SaturatedFat 4.2 g, Sodium 2630.5 mg, Sugar 7.1 g
CHINESE STIR-FRIED TOMATOES AND EGGS
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
Provided by Francis Lam
Time 20m
Yield Serves 2 or 3, with rice
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
- If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
- Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
- Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams
STIR FRY TOMATO AND EGGS
Scrambled eggs together with chopped tomatoes is a favorite in our family. This is an extremely easy dish that is delicious and quick to prepare. Serve with rice.
Provided by SONGEUR9
Categories Breakfast and Brunch Eggs
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 4.4 g, Cholesterol 279 mg, Fat 14.5 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 3.4 g, Sodium 148.9 mg, Sugar 3.1 g
TOFU AND TOMATO EGG DROP SOUP
This soup offers the same sweet, tangy and savory flavor profile of the beloved Chinese dish stir-fried tomato and egg. Like the stir-fry, this tomato soup is on the sweet side, with sharpness from the untraditional addition of ketchup. There are several ways to drop an egg: Beating the eggs lightly will result in both white and yellow swirls, while running a chopstick or wooden spoon through the egg as it cooks will produce long, willowy strands. This recipe calls for dropping the egg into the hot soup and leaving it, which will give you chunks. A tip: If you have a liquid measuring cup with a spout, beat the egg in that, as it will give you more control when pouring the egg into the hot liquid. If you want the soup spicy, top with chile oil or chile crisp.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
- Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
- Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
- When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
- Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.
TASTY TOMATO FRIED EGGS
This is a really wonderful way to have your eggs. Simple, economical and full of delicious flavours it is proof positive that tasty doesn't have to be complicated! You can multiply this to make more servings, but I don't recommend doing anymore than two in a pan at a time. You could also do individual servings in indidividual skillets and serve them right in the skillets at the table for a novel presentation.
Provided by MarieRynr
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan over medium heat until hot.
- Pour in the olive oil and heat that until it just starts to shimmer.
- Add the garlic and saute just until it begins to be fragrant.
- Pour in the tinned tomatoes.
- Season with salt and pepper and throw in the basil leaves.
- Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
- Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
- Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
- Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.
Nutrition Facts : Calories 247.2, Fat 18.8, SaturatedFat 3.5, Cholesterol 211.5, Sodium 504.5, Carbohydrate 13.5, Fiber 2.9, Sugar 7.8, Protein 8
FRIED EGGS WITH TOMATOES AND TOFU
Make and share this Fried Eggs With Tomatoes and Tofu recipe from Food.com.
Provided by foodart
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain and cut the tofu into cubes and paper towel dry the tofu. In a zip loc bag add in the dry ingredients and snake well to blend. In small batch of tofu cube place into the bag and snake well to coat the tofu cubes.
- In a bowl combine the eggs with the water, oil and salt and set aside.
- Cut the tomatoes into quarters and then into eighths. With the flat of a cleaver crush the scallions and then finely shred them.
- Heat a wok until it is hot. Add the peanut oil and beaten eggs and sauté until the egg is half done. Pour into a warm bowl and set aside.
- Without cleaning the wok place over a high heat add oil to coat the wok and when it start to smoke add the tofu cubes and sauté to a golden brown and pour into a dish and repeat this step with the tomatoes, salt and sugar and sauté for 3 minutes and add scallion and continue to cook, stirring continually, until eggs are set, about 2 minutes. Quickly place on a platter and serve at once.
Nutrition Facts : Calories 284.9, Fat 17.4, SaturatedFat 4.2, Cholesterol 279, Sodium 2459, Carbohydrate 14.5, Fiber 3.9, Sugar 7.4, Protein 20.8
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