TOFU & VEG OMELETS

SERVES 4 PREPARATION TIME: 20 MINUTES COOKING TIME: 15 MINUTES

2 tbsp vegetable oil 300g firm tofu, cut into 3cm pieces 2 garlic cloves, crushed 2cm piece fresh ginger, finely grated 2 green onions, thinly sliced, plus extra to serve 1 red capsicum, thinly sliced 300g broccoli, cut into small florets 200g green beans, trimmed, halved 6 eggs 2 tbsp oyster sauce 1 tsp sesame oil Fresh coriander leaves, to serve

METHOD

1. Heat a wok over medium-high heat. Add teaspoons of the vegetable oil to the wok. Swirl to coat. Add tofu. Stir- fry for 2 to 3 minutes or until golden. Transfer to a heatproof bowl. Cover to keep warm.

2. Add 2 tsp of remaining vegetable oil to the wok. Swirl to coat. Add garlic, ginger and onion. Stir-fry for 1 minute or until fragrant. Add capsicum, broccoli and beans. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Add to tofu in bowl. Cover to keep warm.

3. Whisk eggs with ¼ cup of water in a bowl. Season with salt and pepper. Add a little of the remaining vegetable oil to wok. Swirl to coat. Add ¼ of the egg mixture. Swirl around to cover the base and come slightly up the sides of the wok to form a thin omelet. Cook for 1 to 2 minutes or until lightly golden and just set. Transfer to a plate. Cover to keep warm. Repeat to make 4 omelets.

4. Combine oyster sauce, sesame oil and 1 tablespoon of water in small bowl. Place omelets on plates. Top one half of each omelet with ¼ of the tofu and vegetable mixture. Fold the omelets over to enclose the filling. Serve drizzled with oyster sauce mixture and sprinkled with extra green onion and coriander.