Tomato Tofu Skin Pot

Name: Tomato Tofu Skin Pot
Total time: 35 min
Ingredients: 100g dried tofu skin; 2 medium, diced ripe tomatoes; 100g white beech mushrooms; 3, beaten eggs; 3 tablespoons vegetable oil; to taste salt; 2 stalks, sliced green onions

A comforting homestyle dish featuring silky tofu skin simmered in a rich, tangy tomato sauce with tender mushrooms. Perfect served over steamed rice.

35 min

Easy

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Story

This classic Chinese home-style dish transforms simple ingredients into something truly satisfying. The tofu skin soaks up all the delicious tomato flavor while keeping its silky texture.

Ingredients

dried tofu skin 100g

ripe tomatoes 2 medium, diced

white beech mushrooms 100g

eggs 3, beaten

vegetable oil 3 tablespoons

salt to taste

green onions 2 stalks, sliced

Instructions

Soak the tofu skin

Place dried tofu skin in a bowl and cover with cold or warm water. Let soak for about 20 minutes until soft and pliable. Drain well and cut into manageable pieces.

Prepare the vegetables

Dice the tomatoes into small chunks—this helps them break down into a sauce. Trim the mushrooms and blanch them in boiling water for exactly 1 minute, then drain and set aside.

Coat tofu with egg

Pour the beaten eggs over the soaked tofu skin and toss gently until each piece is lightly coated with egg.

Fry and combine

Heat oil in a wok or large pan over medium heat. Add the egg-coated tofu skin and stir-fry for 2-3 minutes until the egg sets and turns golden. Add the diced tomatoes and cook for another 3-4 minutes, stirring occasionally, until they soften and release their juices.

Finish and season

Add the blanched mushrooms to the pan and toss everything together. Season with salt to taste. Cover and simmer for 5 minutes to let the flavors meld. Garnish with sliced green onions and serve hot.