Scrambled Eggs with Tofu and Tomato
A hearty dish bursting with the sweetness of ripe tomatoes
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Drain the tofu, then cut into large, bite-sized pieces.
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Remove the stem, then chop the tomatoes into large, bite-sized pieces.
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Heat 1 Tbsp of the sesame oil in a fry pan and cook (1) and (2) over high heat.
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Add in (A) and spread throughout the ingredients, then use a circular motion to drizzle in the remaining sesame oil from the fry pan's edge. Pour in the beaten egg and quickly cook all together until the egg is softly scrambled. Sprinkle on the green onions before serving.
Cooking Basics
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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