Fried Eggs With Tomatoes And Tofu Recipes

TASTY TOMATO FRIED EGGS

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.

STIR-FRIED TOFU AND VINE-RIPENED TOMATOES

Steps:

• Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
• Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.

FRIED EGGS WITH TOMATOES AND TOFU

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.