This vegan version of a simple Chinese comfort food, fanqie chaodan (番茄炒蛋), uses crumbled tofu and eggy kala namak for a rich, saucy tomato stir fry dish.
1blockfirm or extra-firm tofu(around 12 to 16 oz; see Note 1)
1tbspshaoxing wine(*can sub with mirin, sake, or dry sherry)
¼tspfine salt or 1/2 tsp kosher salt
¼tspground black pepper
⅛tspturmeric(see Note 2)
1tspkala namak aka black salt(*optional; sub with 1/2 tsp salt or to taste)
1tspsugar(*optional)
2scallions, diced
Instructions
Set a wok on high heat and pour in the oil. While the oil is still heating up, crumble in the tofu, followed by the chopped tomatoes, Shaoxing wine, salt, black pepper, and turmeric.
Give everything a stir, then turn heat down to medium-low and cover with the lid half ajar.
Check on the wok and give it a stir every five minutes or so, to dislodge any bits stuck to the bottom. Simmer until the tomatoes are broken down and the sauce is thick enough for your liking (15 minutes for me). If the wok starts to dry out before the tomatoes are soft enough, add more water, 1/4 cup at a time.
Turn off the heat. Taste a spoonful to check for seasoning. If it's too acidic for your liking, add 1 tsp of sugar.
Stir in 1 tsp kala namak, sprinkled over diced scallions, and serve.
Notes
Any kind of tofu that's medium or firmer will work for this recipe. Heck, I've even used soft tofu for this recipe, which works, but tends to break up into too-small pieces and doesn't have the right mouthfeel.
Turmeric is here to add that eggy colour. Literally just a pinch is enough; 1/8 tsp is the upper limit. Don't add any more than that or it will impact the taste of the final dish.