Tofu and vegetable omelettes

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How to make Tofu and vegetable omelettes

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:15
  • Total Time : 0:35

Ingredients

  • 2 tablespoons vegetable oil
  • 300g firm tofu, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 2 green onions, thinly sliced, plus extra to serve
  • 1 red capsicum, thinly sliced
  • 300g broccoli, cut into small florets
  • 200g green beans, trimmed, halved
  • 6 eggs
  • 2 tablespoons Lee Kum Kee Panda Oyster Sauce
  • 1 teaspoon sesame oil
  • Fresh coriander leaves, to serve

Method

  • Step 1 Heat a wok over medium-high heat. Add teaspoons of the vegetable oil to the wok. Swirl to coat. Add tofu. Stir-fry for 2 to 3 minutes or until golden. Transfer to a heatproof bowl. Cover to keep warm.
  • Step 2 Add 2 teaspoons of remaining vegetable oil to the wok. Swirl to coat. Add garlic, ginger and onion. Stir-fry for 1 minute or until fragrant. Add capsicum, broccoli and beans. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Add to tofu in bowl. Cover to keep warm.
  • Step 3 Whisk eggs with 1/4 cup of water in a bowl. Season with salt and pepper. Add a little of the remaining vegetable oil to wok. Swirl to coat. Add ¼ of the egg mixture. Swirl around to cover the base and come slightly up the sides of the wok to form a thin omelette. Cook for 1 to 2 minutes or until lightly golden and just set. Transfer to a plate. Cover to keep warm. Repeat to make 4 omelettes.
  • Step 4 Combine oyster sauce, sesame oil and 1 tablespoon of water in small bowl. Place omelettes on plates. Top one half of each omelette with ¼ of the tofu and vegetable mixture. Fold the omelettes over to enclose the filling. Serve drizzled with oyster sauce mixture and sprinkled with extra green onion and coriander.

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