Tofu & Veg Omellettes
July 02, 2018
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (308.4 g)
- Calories 305.2
- Total Fat - 21.2 g
- Saturated Fat - 4.6 g
- Cholesterol - 313 mg
- Sodium - 323.9 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3.7 g
- Sugars - 2.7 g
- Protein - 19.7 g
- Calcium - 373.9 mg
- Iron - 6.7 mg
- Vitamin C - 70.4 mg
- Thiamin - 0.2 mg
Heat a wok over medium-high heat and add teaspoons of the vegetable oil to the wok and swirl to coat.
Add toful and stir-fry for 2 to 3 minutes or until golden and then transfer to a heatproof bowl and cover to keep warm.
Add 2 teaspoons of remaining vegetable oil to the wok and swirl to coat and then add garlic, ginger and onion and stir-fry for 1 minute or until fragrant and then add the capsicum, broccoli and beans and stir-fry for 2 to 3 minutes or until vegetables are just tender and then add to tofu in bowl and cover to keep warm.
Whisk eggs with 1/4 cup of water in a bowl and season with salt and pepper and add a little of the remaining vegetable oil to wok and swirl to coat.
Add a 1/4 of the egg mixture and swirl around to cover the base and some slightly up the sides of the wok to form a thin omelette and cook for 1 to 2 minutes or until lightly golden and just set.
Transfer to a plate and cover to keep warm and then repeat to make 4 omelettes.
Combine oyster sauce, sesame oil and 1 tablespoon of water in a small bowl.
Place omelettes on plates and top one half of each omelette with 1/4 of the tofu and vegetable mixture and then fold the omelette over the enclose the filling and serve drizzled with oyster sauce mixture and sprinkled with extra spring onion and coriander.
Tips & Variations
No special items needed.