- 2 eggs (beat the eggs just before cooking)
- 2 pieces of Firm Tofu
- 2 tomatoes
- 2 tablespoons avocado oil
- 1 tablespoon soy sauce
- Sea salt, black pepper, and light brown sugar to taste
- 3 clove garlic, some ginger, and 1 green onion
- 1/2 cup water
- Slice 2 firm tofu into cubes, soak them in warm salt water for 10-15 minutes.
- Dice 2 tomatoes into cubes.
- Chop 1 green onion, 3 garlic cloves, and some ginger.
- Add sea salt, black pepper, soy sauce, and light brown sugar to taste to make the stir-fry sauce.
- Beat 2 eggs in a bowl, drain the salted water out of the soaked tofu, coat tofu with egg.
- Add oil to the wok, put in the egg-coated tofu once the oil is warm. Lightly pan-fry the tofu on both sides and then put them aside.
- Put chopped garlic and ginger in the same wok for pan-frying tofu, quickly stir garlic and ginger for a few seconds, then add in the tomatoes and stir gently.
- When the tomato juice comes out, add tofu and the pre-prepared stir-fry sauce. Stir gently to combine all ingredients well.
- Cook for 5 minutes to let the tofu soak up the flavors.
- Add chopped green onion on top.
- Remove everything to a serving plate; the delicious tomato-tofu stir fry is ready to serve!
Tomatoes are a good source of vitamins A, C, and E, and the antioxidant lycopene. Studies show that lycopene may help prevent prostate, lung, and stomach cancers. The powerful antioxidant can also help reduce your risk of developing cardiovascular disease by reducing LDL (“bad”) cholesterol and lowering blood pressure. Plus, there’s some evidence that cancers of the pancreas, colon, and rectum, esophagus, oral cavity, breast, and cervix can be reduced with increased lycopene intake.