Sambal Black Bean Tofu and Egg Breakfast Stir-Fry

Intro

This is the kind of breakfast that wakes you up properly: crisp tofu, soft curds of egg, and a savory sambal black bean finish that tastes deep rather than simply hot. Everything cooks in stages so each element keeps its own texture.

Ingredients

• For the tofu: 8 oz extra-firm tofu, pressed and cubed, 1 tbsp cornstarch, 1 tbsp neutral oil, 1/4 tsp kosher salt
• For the eggs and vegetables: 4 large eggs, 1 tbsp water, 1 cup shredded napa cabbage, 2 scallions sliced, 1 clove garlic minced
• For the sauce: 2 tbsp sambal-black-bean, 1 tbsp soy sauce, 1 tsp rice vinegar, 2 tbsp water
• To serve: warm rice or toast

Instructions

1. Toss the tofu with cornstarch and salt until lightly coated. Heat a skillet over medium-high heat, add the oil, and cook the tofu for 7 to 9 minutes, turning as needed, until the edges are crisp and lightly blistered. Transfer to a plate.
2. Whisk the eggs with the water just until loosened. In a small bowl, stir together the sambal black bean, soy sauce, vinegar, and water so it is ready once the pan is hot again.
3. Lower the heat to medium and add the cabbage and garlic to the same pan. Cook for 45 to 60 seconds until the cabbage softens slightly but still keeps some freshness. Push the vegetables to one side and pour in the eggs.
4. Stir the eggs gently, letting them form soft curds rather than tiny dry bits. Once they are mostly set, return the tofu to the pan and pour in the sauce. Toss for 30 to 45 seconds until the sauce turns glossy and lightly coats the tofu, vegetables, and egg.
5. Finish with scallions and serve immediately over rice or with toast. The eggs should stay tender, and the tofu should hold its crisp edges even after the sauce goes in.

Why This Works

Separating the tofu browning from the egg cooking gives each element a distinct texture, which keeps the savory black bean sauce from turning the whole pan heavy or flat.