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 caloriescalories: 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
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