Tofu, Tomato and Egg Scramble

Sometimes, you look in the fridge and you just don’t know what to cook. There are the usual basic ingredients in there, plus some ingredients that have been partially used up for other dishes. But what can you do with that?

For Annie, it’s all instinct. Or, “simply hantam“, as she calls it.

Here’s how she came up with this “Tofu, Tomato and Egg Scramble”

Annie took a couple of eggs and half a block of tofu out. She minced some garlic and ginger and fried that in an oiled pan until fragrant. Then she smashed up the tofu and fried that in the pan with the ginger and garlic until it started to brown a little. She cracked the eggs and scrambled them in until they were well incorporated.

To the scrambled tofu and egg, she added half a can of chicken broth and finally a few homegrown tomatoes, cut into large chunks. She seasoned with salt, white pepper and soy sauce.

A very interesting and tasty combo! I added some sambal chilli sauce for heat.

On the right side of the plate is some leftover filling for a lettuce cups dish that Annie made. It consists of diced chicken, carrots, shiitake mushrooms, water chestnuts, and onions. The sauce for the filling includes corn starch, water, soy sauce, rice wine, and a little sesame oil.

Aloha, Nate

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