Vegan Chinese Tomato "Egg" Stir-Fry with Silken Tofu
Discover a vegan twist on Chinese Tomato Egg Stir-Fry using silken tofu! Inspired by Filipino sarsiado, this plant-based recipe is flavorful, comforting, and incredibly easy to make with canned tomatoes, dill, and umami-rich seasonings.
Ingredients
- 2 –3 scallions chopped (reserve some green tops for garnish)
- 1 medium onion finely chopped
- 1 can 14 oz / 400 g diced tomatoes (or crushed, with juices)
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar optional, to balance acidity
- ¼ teaspoon white pepper or black pepper, to taste
- 1 pack 14 oz / 400 g silken tofu, gently drained
- 2 tablespoons fresh dill roughly chopped
- 1 tablespoon neutral oil like canola, sunflower, or peanut oil
- 1 tablespoon Bachan’s Japanese Barbecue Sauce optional, for extra umami depth
Instructions
- Sauté aromatics – Heat oil in a pan or wok. Add chopped onion and white parts of scallions. Cook until softened and fragrant.
- Build the sauce – Stir in canned tomatoes, soy sauce, nutritional yeast, rice wine vinegar, sugar, and white pepper. Let simmer for a few minutes until slightly thickened.
- Add tofu – Gently slide in the silken tofu, breaking it into large chunks. Stir carefully so it stays soft and creamy.
- Finish with herbs – Sprinkle in dill and the green parts of scallions. Adjust seasoning to taste.
- Serve hot – Drizzle with optional Bachan’s sauce and enjoy over rice or noodles.