Omelettes With Tofu And Vegetables

• 10 oz package silken firm tofu
• 1/4 cup vegetable or peanut oil
• 1 None medium red pepper, finely chopped
• 4 oz shiitake mushrooms, thinly sliced
• 1 bunch baby choy, coarsely chopped
• 3 None green onions, thinly sliced, plus 1 extra, to serve
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 8 large eggs, at room temperature
• 1 cup cooked jasmine rice, to serve

1. Cut tofu into 1/2 inch pieces. Place in single layer on a paper towel-lined baking tray. Cover with more paper towels, gently press to remove excess moisture.
2. Heat a wok or large frying pan over high heat. Add 1 tablespoon of the oil, swirl to coat surface. Add pepper and mushroom, stir-fry for 1 minute. Add bok choy and green onions, stir-fry for 1 minute or until vegetables are just soft. Add soy sauce, oyster sauce and tofu and stir-fry for 30 seconds or until heated. Transfer to a large heatproof bowl. Wipe wok clean.
3. Reduce heat to moderate. Whisk eggs and 2 tablespoons water in a small bowl. Heat a quarter of the remaining oil in wok. Add a quarter of the egg; swirl to cover base. Cook for 1 minute or until set underneath. Spoon a quarter of the tofu mixture down on one side of omelette. Using a spatula, fold omelette over tofu mixture to enclose filling. Press omelette firmly with spatula. Cook for 30 seconds more or until set.
4. Transfer omelette to a serving plate. Cover to keep warm. Repeat using remaining oil, egg and tofu mixture. Serve omelettes and rice sprinkled with extra green onions.

vegetable, red pepper, shiitake mushrooms, baby choy, green onions, soy sauce, oyster sauce, eggs, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/23855 (may not work)