Rehydrate the fried bean crust for about 10-15 min in warm to hot water until soft and pliable. Drain and squeeze out the excess moisture then set aside.

Optional: you can cut the bean curd into halves and then triangles for easier eating.

In a large wok, stir fry diced shallots and sliced scallions for about 5 minutes until the shallots have softened, then add garlic.

Stir fry the garlic for about 30 seconds until fragrant, then add the diced tomatoes.

Add the vegan fish sauce and sugar, then let the stew cook over medium-high heat until the tomatoes begin to break down (about 10-15 minutes. The longer you let them break down, the better it'll taste overall, but you can also just add the bean curd right away if you're impatient).

Add the rehydrated bean curd and black/white pepper (if using) and cook until the flavours have melded together (about 10 minutes).

Optional: Pour about 1 cup of JUSTEgg on top and add the scallion greens. Add a lid and let cook for about 5 minutes to set the JustEgg.

Serve over steamed rice or noodles, and enjoy!