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Mango & Peach Soy Yoghurt
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| Tofu Omelettes |
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Ingredients 3 squares Pureland Firm tofu 3 eggs beaten 1/2 teaspoon salt 1/4 teaspoon black pepper 6 spring onions (finely chopped) peanut oil for frying Sauce 1 tablespoon oil 1 small onion very finely chopped 2 cloves garlic, finely chopped 1 firm ripe tomato, finely chopped 2 tablespoons dark soy sauce 2 tablespoons water 1 tablespoon sugar Method To make the sauce, health the oil in a small saucepan and fry onion and garlic on a low heat, stirring frequently for 5 minutes or until onion is soft. Add tomato and fry, stirring for 3-4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water, sugar and bring to the boil. If made ahead reheat before using. Chop tofu into small pieces or mash roughly with a fork. Stir into eggs, season with salt and pepper, and add spring onions. Heat a large flat frying pan, grease the base lightly with oil and fry the egg mixture into small round omelletes, no larger that a saucer. Make several and keep warm on a hot plate until all the mixture is cooked. Pour the sauce over (which can be made well ahead) and serve immediately. Garnish, if liked, with thin diagonal slices of spring onion leaves. |