Omelettes With Tofu And Vegetables - cooking recipe

Ingredients

10 oz package silken firm tofu
1/4 cup vegetable or peanut oil
1 None medium red pepper, finely chopped
4 oz shiitake mushrooms, thinly sliced
1 bunch baby choy, coarsely chopped
3 None green onions, thinly sliced, plus 1 extra, to serve
1 tbsp soy sauce
2 tbsp oyster sauce
8 large eggs, at room temperature
1 cup cooked jasmine rice, to serve

Preparation

Cut tofu into 1/2 inch pieces. Place in single layer on a paper towel-lined baking tray. Cover with more paper towels, gently press to remove excess moisture.
Heat a wok or large frying pan over high heat. Add 1 tablespoon of the oil, swirl to coat surface. Add pepper and mushroom, stir-fry for 1 minute. Add bok choy and green onions, stir-fry for 1 minute or until vegetables are just soft. Add soy sauce, oyster sauce and tofu and stir-fry for 30 seconds or until heated. Transfer to a large heatproof bowl. Wipe wok clean.
Reduce heat to moderate. Whisk eggs and 2 tablespoons water in a small bowl. Heat a quarter of the remaining oil in wok. Add a quarter of the egg; swirl to cover base. Cook for 1 minute or until set underneath. Spoon a quarter of the tofu mixture down on one side of omelette. Using a spatula, fold omelette over tofu mixture to enclose filling. Press omelette firmly with spatula. Cook for 30 seconds more or until set.
Transfer omelette to a serving plate. Cover to keep warm. Repeat using remaining oil, egg and tofu mixture. Serve omelettes and rice sprinkled with extra green onions.