Xi Hong Shi (西红柿)means “tomatoes” and Jidan means “eggs.” Xi Hong Shi Chao Jidan would be pronounced “she hung sure chow gee don.” The dish is also called Fanqie Jidan. It is a traditional Chinese dish that is very popular and easy to make and, in the spirit of my Extreme Vegan Makeovers, I said, “Hey, I can veganize that!”
Xi Jong Shi Chao ‘Jidan’ (Chinese Tofu Scramble) [Vegan, Gluten-Free]
- 1 Tbs. peanut oil
- 1 medium onion, sliced
- 1 tsp. fresh ginger, grated or minced
- 2 cloves garlic, minced
- 1 block extra-firm tofu, pressed and drained
- 1 tsp. turmeric
- 1 tsp. black salt
- 4 scallions, finely chopped, whites and greens divided
- 1 medium or large tomato, cut into chunks
- Toasted Sesame Oil, for garnish
- Heat the oil in a deep skillet or sauté pan over medium heat. Add the onion, garlic and ginger and cook until the onion is softened and translucent, about 4 minutes. Break the tofu into chunks and add to the pan. Mix the tofu into the onions and let the tofu cook until it browns a bit, about 5 minutes.
- Add the turmeric and the black salt to the pan. Toss the tofu so the spices cover it completely and turn all pieces of the tofu yellow. Pour 1/3 cup water into the pan and mix the tofu well. This helps the spices to distribute more evenly.
- Add the scallion whites and the tomatoes to the mixture. Stir and cook until the tomatoes are heated through, about 2 minutes. Turn the heat off. Add a drizzle of toasted sesame oil and garnish with the scallion greens. Enjoy!