Asian Tofu And Vegetable Omelettes

the ultimate quickie recipe is given an asian twist with the addition of tofu and asian vegetables

The ingredient of Asian Tofu And Vegetable Omelettes

300g silken firm tofu cut into 1cm pieces
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 4 cup vegetable oil
1 small red capsicum finely chopped
100g button mushrooms thinly sliced
1 bunch baby pak choy chopped
115g fresh baby corn chopped
2 green onions thinly sliced
8 eggs
asian salad leaves to serve

The Instruction of asian tofu and vegetable omelettes

place tofu pieces in a single layer on paper towel cover with more paper towel press down gently to remove excess water
combine oyster sauce soy sauce and fish sauce in a small bowl heat a wok over high heat add 1 tablespoon oil swirl to coat stir fry capsicum and mushrooms for 2 minutes add pak choy corn and onion stir fry for 1 to 2 minutes or until vegetables are just tender add sauce mixture and tofu stir fry for 30 seconds or until heated through transfer to a bowl cover keep warm wash and dry wok
whisk eggs and 2 tablespoons cold water in a jug until combined season with salt and pepper heat cleaned wok over medium heat add 2 teaspoons remaining oil swirl to coat pour 1 4 of the egg mixture into wok tilting the wok to form a thin round omelette cook for 1 minute or until egg is almost set transfer to a board repeat with remaining oil and egg to make 4 omelettes
spoon 1 4 of the vegetable mixture into centre of 1 omelette fold four sides of omelette over to enclose filling transfer to a plate repeat with remaining omelettes and vegetable mixture serve with salad leaves

Nutritions of Asian Tofu And Vegetable Omelettes

calories: 428 527 calories
calories: 31 grams fat
calories: 6 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 28 grams protein
calories: 434 milligrams cholesterol
calories: 1645 71 milligrams sodium
calories: https schema org
calories: nutritioninformation