Ingredients Jump to Instructions ↓

  1. 1 tablespoon peanut oil

  2. 1 small onion, very finely chopped

  3. 2 cloves garlic, finely minced

  4. 1 firm, ripe tomato, finely chopped

  5. 2 tablespoons dark soy sauce

  6. 2 tablespoons water

  7. 1 tablespoon granulated sugar Omelettes:

  8. 3 squares fresh bean curd

  9. 3 large eggs, beaten

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon ground black pepper

  12. 6 green (spring) onions, finely chopped Peanut oil for frying

Instructions Jump to Ingredients ↑

  1. For the sauce: In a small saucepan, heat the oil and fry onion and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.

  2. Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.

  3. For the omelettes: Chop bean curd into small pieces or mash roughly with a fork. Stir into the eggs, season with salt and pepper; add the green onions.

  4. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.

  5. Serve immediately topped with the sauce. If desired, garnish with thin diagonal slices of the green onion.


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