A sweet sauce blends delicate rice wine with hoisin, garlic and green peas in this traditional Oriental omelette.
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600 g silken tofu, firm or soft
3 to 4 spring onions, chopped
salt and black pepper
2 tablespoons oil
For the sauce
175 ml vegetable stock
2 tablespoons hoisin sauce
2 tablespoons Chinese rice wine, or dry sherry
1 clove garlic, crushed
150 g garden peas, defrosted if frozen
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Method Prep:10min › Cook:35min › Ready in:45min
Heat the oven to low to keep the omelettes warm.
Mash the tofu with a fork in a large bowl until it is thoroughly broken down, then beat in the eggs and spring onions and season generously with salt and pepper.
Heat ½ tablespoon of the oil in a large nonstick frying pan until it is very hot. Add a quarter of the tofu mixture to the pan to make two omelettes at a time, keeping them well apart. Fry them for 3-4 minutes on each side until they have turned golden brown, turning them carefully because the mixture breaks up easily.
Transfer the omelettes to a heatproof plate as they are made and put them in the oven to keep warm. Repeat the process three more times, adding oil to the pan as necessary, to make eight omelettes in total.
After all the omelettes have been made, add the vegetable stock to the pan and scrape up any caramelised cooking juices on the base, then bring the liquid to the boil. Stir in the hoisin sauce, Chinese rice wine or sherry, garlic and peas and let them simmer for 2-3 minutes until the sauce has thickened slightly and the flavours have combined. Adjust the seasoning to taste.
Lay two omelettes on each plate, pour the sauce over them and serve while they are still hot.
Tip: silken tofu contains more liquid than plain tofu, which gives it a smooth texture, almost like an egg custard, and makes it easy to mash. Fresh silken tofu is sold chilled in health food shops and some supermarkets. If unobtainable, substitute plain tofu.