Drain and cut the tofu into cubes and paper towel dry the tofu. In a zip loc bag add in the dry ingredients and snake well to blend. In small batch of tofu cube place into the bag and snake well to coat the tofu cubes.
In a bowl combine the eggs with the water, oil and salt and set aside.
Cut the tomatoes into quarters and then into eighths. With the flat of a cleaver crush the scallions and then finely shred them.
Heat a wok until it is hot. Add the peanut oil and beaten eggs and sauté until the egg is half done. Pour into a warm bowl and set aside.
Without cleaning the wok place over a high heat add oil to coat the wok and when it start to smoke add the tofu cubes and sauté to a golden brown and pour into a dish and repeat this step with the tomatoes, salt and sugar and sauté for 3 minutes and add scallion and continue to cook, stirring continually, until eggs are set, about 2 minutes. Quickly place on a platter and serve at once.