Tofu Omelette
The tofu is tightly combined with the egg by frying. In the aroma of the onion, a little bit of ketchup is sweet, and the solid taste makes a great dish.
Servings: 3
Calories: 189kcal
Ingredients
- 400g firm tofu
- 1 green onion chopped
- 2 eggs
- 1/3 teaspoon chicken essence
- 2/3 teaspoon salt
- 2/3 teaspoon sugar
- 1 tablespoon ketchup
- 1/2 bowl corn starch
Instructions
- Sock the tofu in water with 1 teaspoon water for 20 minutes.
- Drain and cut the tofu into triangles, sprinkle starch on the tofu and make each side of tofu covered with a thin layer starch.
- Beat the eggs in the bowl, add the salt, white sugar and green onion, and stir with a whisk.
- Heat vegetable oil in a pan, add tofu and fry until each side becomes golden.
- Pour the egg mixture in the wok and fry it under middle heat until the egg mixture solidify. Turn the shaped tofu omelet and continue fry for 30 seconds. Transfer it on a plate and sprinkle ketchup. Serve.
Notes
When frying, the oil temperature must be hot, and the tofu omelet is shaped and then turned over. If you feel that it is difficult to turn the whole egg cake over, you can cut the egg cake into small pieces in the pot and then turn them one by one.