Lunch

Tomato and Tofu Eggs is for Lunch.

Tomato and Tofu Eggs takes 10 minutes to prepare.

Tomato and Tofu Eggs takes 10 minutes to cook.

Tomato and Tofu Eggs makes 2 servings.

The ingredients for Tomato and Tofu Eggs are:

3 dash Pepper, black
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 tsp Granulated Sugar
2 serving green onion, raw (1 whole stalk)
0.50 tbsp Lee Kum Kee Premium Oyster Flavored Sauce
0.17 tbsp Dynasty Sesame Seed Oil
3 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive)
0.25 serving Kitchen Basics Unsalted Chicken Stock
1.25 serving House Foods Organic Tofu Cubed 3 oz
2 tbsp Heinz Tomato Ketchup
2 large Egg, fresh, whole, raw

Here is how you make Tomato and Tofu Eggs:

Heat up a wok and add half the oil. When the wok is fully heated, pour the beaten eggs into the wok and cook. Use a spatula to break up the eggs into moderate-sized pieces. Dish out and set aside.Combine all the Sauce ingredients together, stir to mix well. In the same wok, add the remaining oil. When the oil is heated, transfer the tofu into the wok and lightly pan-fry on both sides. Add in the tomatoes and stir around until they are softened, then add the Sauce, stir to combine well and stir in the eggs. Do a few quick stir so the eggs are nicely coated with the sauce. Add the chopped green onions, dish out and serve immediately.Serving Size:?3

The nutritional information for Tomato and Tofu Eggs is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 386.7

• Total Fat: 29.4 g
• Cholesterol: 186.0 mg
• Sodium: 464.1 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 3.5 g
• Protein: 13.2 g

Tomato and Tofu Eggs is Asian cuisine.