Tofu and Vegetable Omelet

Mix the savoriness of vegetables into the flavor of eggs.

Cooking time

25 minutes

Calories

199kcal

Sodium

0.8g

Nutrition facts are for one serving.

Ingredients(Servings: 4)

Directions

Drain the tofu, cut the thickness in half, then into 3 cm (1.2 in.) cubes. Cut the shiitake, carrot and bamboo into strips. Thinly slice the onion, and finely slice the string beans at an angle.
Stir-fry the shiitake mushrooms, carrot, bamboo and and onion in vegetable oil. Remove all and set aside. Add in an additional 1 Tbsp of vegetable oil, pan-fry all sides of the tofu cubes lightly and season with 1 Tbsp of tsuyu.
Place the fried tofu in a pot, then place the fried vegetables on top. Beat the eggs and mix with 2 Tbsp of tsuyu and 100 ml (3.4 fl. oz.) of water. Pour this into the pot as well, cover and cook until an omelet has formed. Be careful not to burn.
Place the string beans on top, steam for a short while and then serve.

Cooking Basics

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.

[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.