This is a dish I often cook in summer when Tomatoes are in season. It’s a very simple stir-fry dish and my family enjoys it always. Ripe and sweet Tomatoes are ideal, but not-so-great Tomatoes are also suitable as you stir-fry them.


2 Servings


2 Tomatoes
200 to 250g Tofu *I used medium soft Momen Tofu
2 Eggs *whisked
Salt & White Pepper
1/2 tablespoon Oil *plus extra
1 clove Garlic *crushed & chopped finely
Chilli Flakes as required
1 tablespoons Soy Sauce *add more if required
1/2 Spring Onion *finely chopped

  1. Cut Tomatoes into chunky pieces and Tofu into 2 to 3cm cubes.
  2. Whisk Eggs and lightly season with Salt & White Pepper. Heat Oil in a frying pan over medium heat, cook Egg softly, and transfer to a plate or the bowl you used to whisk the Eggs.
  3. Add extra Oil, Garlic and Chilli Flakes to the pan. When aromatic, add Tomatoes, and stir for a few minutes.
  4. When Tomatoes started softening and juice is coming out, add Soy Sauce and Tofu. Cook until the sauce is slightly thickened. Return the Egg and combine.
  5. Sprinkle with finely chopped Spring Onion, and serve with freshly cooked Rice.