Meera Sodha’s vegan recipe for tomato and tofu stir-fry with sesame rice | The new vegan

Sometimes a substitute becomes the star player, as in this riff on the classic tomato and egg stir-fry, where tofu steals the show

Sometimes when I’m writing recipes, I remember the infinite monkey theorem, whereby, if a monkey hit a keyboard randomly for an infinite amount of time, it would eventually type The Complete Works of Shakespeare. Occasionally, I feel like that monkey, with ingredients instead of keys, and it can be a wonderful surprise when they alchemise into something more delicious than you ever imagined. Today’s recipe was intended to be a riff on a simple Chinese home-cooking favourite, egg and tomato stir-fry, but it turns out that the tofu doesn’t taste like a replacement for the egg, or inferior to it. It has just become its own new wonderful dish.

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