Tofu Omelet (豆腐蛋饼)

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• About the dish
• Ingredients
• Cooking process
• Other vegetarian recipes
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About the dish

A while ago, I shared a casual photo on Instagram of the Tofu Omelet (Dòu Fù Dàn Bǐng/豆腐蛋饼) that I made for lunch. It attracted a lot of attention and some of my followers asked for the recipe.

Tender tofu pieces are firstly pan-fried with a little oil, then they are enveloped by fluffy eggs and finally seasoned with a few common condiments. We call this type of dish “Dàn Bǐng/蛋饼 (egg pancake)” because it’s shaped like a pancake. However, since the recipe contains no flour, I prefer to call it ‘Tofu Omelet’ in English. Strictly speaking, it isn’t an omelet according to the French standard, as no folding or rolling is involved.

I love how this vegetarian dish combines two of my favorite ingredients in a simple yet delicious way. It’s also healthy and rich in protein, similar to the classic stir-fry of Shrimp and Egg. If you’re a fan of Egg Foo Young but are looking for a quick alternative, this dish will suit your needs well.

 

Ingredients

Here is a simple list of ingredients you need for this recipe:

• Tofu. I suggest you use medium firm or firm tofu. Silken tofu would be too fragile to handle, yet extra firm tofu would taste too dry in this dish.
• Eggs
• Cooking oil
• Scallions
• Seasonings: soy sauce, salt, white pepper, and sesame oil (or chili oil).

🌟 NOTE: Optionally, add some finely chopped fresh chilies over the cooked tofu omelet for an extra kick and color.

Cooking process

Step 1: Prepare the ingredients

Take the tofu from its package, then use kitchen paper or a clean tea towel to pat dry its surface. Cut it into thin blocks, about ½ inch (1.3cm) thick.

Lightly beat the eggs in a bowl. Then mix soy sauce, salt, and white pepper with a little water in another bowl. Finely chop the scallions.

🌟TIP: You don’t need to press the tofu as it’s good to keep the moisture inside.

Step 2: Pan-fry the tofu

Heat a little oil in a medium-sized non-stick skillet. Lay in all the tofu pieces without overlapping, then add the light-colored part of the scallions (keep the rest for garnishing). Leave to fry over medium heat until the bottom side of the tofu turns golden.

Step 3: Cook the eggs

Pour in the beaten eggs and let them cook until the bottom sets. You should be able to move the omelet around by lightly shaking the skillet.

Use a flat plate to help you flip the entire omelet without tearing: slide the omelet onto the plate, then cover it with the empty skillet.

Carefully flip everything over so the undercooked part lands on the skillet. Cook for about 20 more seconds.

Step 4: Season the dish

From the edge of the omelet, slowly pour in the seasoning mixture so it runs underneath. Allow it to simmer for 5-10 seconds to let the flavors be absorbed by the tofu and eggs, but be careful not to burn it.

Transfer the omelet onto a serving plate. Top with the remaining scallions and drizzle with sesame oil, or chili oil if you prefer a spicy flavor. Serve it warm alone, or with steamed rice, congee, or noodles.

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