• Miwa

JAPANESE TOFU OMELETTE






Looking for more protein packed quick egg recipes??


Today's Japanese tofu omelette is Spanish inspired recipe.


I expand the portion by adding tofu crumble into the egg along with vegetables


I used only 3 eggs in this omelette recipe but results in satisfying & filling omelette by adding loads of vegetables and tofu.


What vegetable you use in this Japanese tofu omelette is totally upto you.

It's a fridge clean-up recipe.


Enjoy!


PS; For parents, my kids ate ton including vegetables!




<JAPANESE TOFU OMELETTE / 豆腐のオムレツ>


<Yield> 3-4 servings


<Prep time>4 mins


<Cook time> 13 mins


<Ingredients>

3 eggs

200g of firm tofu

½ cup of diced carrot

1 cup of diced onion

½ cup of diced potato

a couple pinch of salt



Seasoning

1 tbsp of soy sauce

1 tbsp of sugar


Sauce

sweet chili sauce ( organic & vegan)

tomato ketchup



<Optional toppings>

any fresh herb

chopped spring onion




<Directions>

1: Chop onion, carrot and potato into ¼ inch dice. Heat 1 tbsp of oil over mid heat in a medium non stick pan. Add diced onion, carrot and potato. Sprinkle one pinch of salt and cook them for 5mins over mid-high heat or until vegetables are 80% cooked. Stir them continuously. Add tofu by crumbling it and season with soy sauce and sugar. Continue to cook away for another 5mins until vegetables are cooked through and most of the liquid is evaporated.





2: Beaten the egg in a large bowl. In goes, cooked vegetables( process1). Combine everything together. Rinse the pan and grease with 1 tbsp of oil. Pour the egg mixture into the pan and cook them over high heat. Make a swirl with your chopstick or spatula vigorously until the egg is half way cooked for about 1 min. Lower the heat and pop the lid. Steam it for another 3mins. When the egg is firm enough to slide, slide egg omelette to the large plate. Cover with your pan and flip them over to cook the other side. Cook another 30 seconds and serve it on your plate.



3; Garish some spring onion along with the sweet chili sauce. Ready to be enjoyed!




<Miwa’s tips>

・Try to evaporate most of the liquid before you mix with egg.


・Before you flip the egg omelette, make sure the egg is firm enough to slide other wise the egg will crumbled. The edge and bottom should be fully cooked but the surface is still slightly runny.


・My family found that this egg omelette perfectly go along with sweet chili sauce. If you don’t have it, enjoy with equal parts of tomato ketchup and soy sauce.


・If you are not opting for non-stick pan, I recommend to grease the pan well.



<Recommended side dish>

Avocado tuna bowl

SOY CREAMY MISO SOUP


<Storage time>

Store it in a air-tight container in the fridge for 3 days.



<Did you try this recipe??>

Let me know by tagging me on Instagram


Love to see your creations!



<More filling recipe to satisfy your tummy??>


2020/09/23 MIWA




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