Step 1

Whisk eggs until no remnants of egg whites remain and set aside.

Step 2

Finely dice tomatoes, reserving any tomato liquid that remains.

Step 3

Thinly slice spring onion whites and set aside.

Step 4

Combine cornstarch with water.

Step 5

Heat your frypan over medium-high heat before adding vegetable oil and pouring in your beaten egg mixture.

Step 6

Allow the eggs to cook partially before mixing and allowing the rest of the egg to cook through, occasionally stirring and breaking up the egg mixture. Once cooked, set eggs aside.

Step 7

Sauté spring onions for 30 seconds over medium-high heat.

Step 8

Add in tomato paste and sauté for a minute over medium-high before switching to high heat, adding in raw tomatoes and stir-frying for another minute.

Step 9

Add in silken tofu and proceed to break up the tofu into smaller chunks.

Step 10

Add cornstarch slurry and stir fry for another 1.5 minutes before adding eggs back into the pan.

Step 11

Season with salt, pepper, sugar, and MSG, and serve with a garnish of spring onions.