Golden tofu omelette
Golden tofu pieces sit inside a savoury omelette, finished with a little soy seasoning. Use medium or firm tofu so the pieces hold together when you turn it.
- Prep
- 8 min
- Cook
- 10 min
- Total
- 18 min
- Makes
- Serves 2
Your new skill: Turning a tofu-filled omelette without losing the filling
For a little background, read Can a menu word tell you how food was cooked?.
Your ingredients
Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.
- 280 g medium or firm tofu
- 3 large eggs
- ½ tbsp neutral cooking oil
- 2 spring onions, finely chopped
- 1 tbsp soy sauce
- A small pinch salt
- A pinch white pepper
- 30 ml water
- 1 tsp sesame oil or chilli oil
Let’s make it
-
Pat and slice
Drain the tofu and pat it dry. Cut into pieces about 1 cm thick. Beat eggs in a bowl. In another small bowl, mix soy sauce, salt, white pepper and water.
-
Make a golden base
Heat oil in a non-stick frying pan over medium heat. Add tofu and most of the spring onions. Let the bottom turn golden before moving the pieces.
-
Set the egg
Pour in the eggs and lower the heat. Once the base holds together, use a plate to turn the omelette carefully and return the unset side to the pan. If the flip feels awkward, divide into quarters with a spatula and turn those instead. Cook until the egg is fully set.
-
Season at the edge
Pour the soy mixture around the edge and let it bubble underneath for a few seconds. Slide onto a plate and finish with the remaining spring onion and sesame oil. Broken into quarters still looks inviting.
What to try next
Try Plain rice congee or Garlic pak choi for your next kitchen project.
Keeping it: Cool leftovers and refrigerate within 2 hours. Eat within 48 hours, reheating only once until steaming hot throughout.
