Tofu & Veg Omellettes

Step 1: Heat a wok over medium-high heat and add teaspoons of the vegetable oil to the wok and swirl to coat.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Transfer to a plate and cover to keep warm and then repeat to make 4 omelettes.

Step 7: Combine oyster sauce, sesame oil and 1 tablespoon of water in a small bowl.

Step 8: 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.