Beat the eggs in a bowl. Add salt, sesame oil, rice vinegar, and lightly beat to combine. Set aside.
Add 1 tablespoons oil to a wok and heat over medium-high heat. Add the thinly sliced tofu and cook on each side until lightly browned. Remove from wok and set aside.
Add 1 tablespoon oil to the wok and add the egg mixture to the wok, and use a spatula to spread the eggs over the surface of the wok. Keep stirring until the eggs turn lumpy. Break the eggs up into smaller pieces. As soon as the eggs are cooked though, remove them from the pan and and set aside.
Add 1 more tablespoon oil to the wok. Add the garlic and tomato wedges into the wok stir them up quickly. Add oyster sauce, tamari, tomato paste, sugar and water into the tomatoes. Cover it with the lid and let it cook for about 1-2 minutes.
Add the eggs and chopped scallions into the tomatoes, stir-fry for 1 minute and remove from heat. Add tofu, mix and serve everything over rice.