Chinese Vegan Omelette
Chinese Vegan Omelette
Ingredients
- 4 ounces dried tofu skin, soaked in warm water for 30 minutes, then chopped into 1/4-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon black salt, plus more for serving
- 1/4 teaspoon white pepper
- 1/4 teaspoon turmeric powder
- 1/2 cup water, plus more as needed
- 1/2 cup garlic shoots, chopped into 1 to 2-inch pieces
- 2 tablespoons vegetable oil, divided
- 2 tablespoons chili oil, for serving
- 2 tablespoons soy sauce, for serving
Instructions
- 1
If using dried tofu skin, soak it in warm water for at least 30 minutes until pliable. Drain well and chop the softened tofu skin into small, 1/4-inch pieces.
⏱️ 5 min
- 2
In a medium mixing bowl, combine the chopped tofu skin, cornstarch, 1/2 teaspoon black salt, white pepper, and turmeric powder. Mix thoroughly to ensure the dry ingredients are evenly distributed over the tofu skin.
⏱️ 3 min - 3
Gradually add 1/2 cup of water to the tofu skin mixture, stirring continuously with chopsticks or a fork. Continue adding small amounts of water, a tablespoon at a time, until the mixture forms a soft, glossy batter. It should be thick enough to hold together but still pourable.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large non-stick pan or skillet over medium heat. Add the chopped garlic shoots and sauté for 2 to 3 minutes, or until they become fragrant and slightly softened. This step adds a fresh sweetness to the omelette.
⏱️ 3 min
- 5
Add the fried garlic shoots to the tofu skin batter and stir to combine all ingredients evenly.
⏱️ 2 min
- 6
Add the remaining 1 tablespoon of vegetable oil to the same pan and increase the heat to medium-high. Once the oil is shimmering, pour the entire tofu skin mixture into the hot pan. Use a spatula to spread and flatten the mixture into an even omelette shape.
⏱️ 2 min
- 7
Cook the omelette for 5 to 7 minutes on one side, or until the bottom is golden brown and crispy. Carefully flip the omelette and cook for another 3 to 5 minutes on the second side, until it is also golden brown and cooked through.
⏱️ 10 min
- 8
Once cooked, transfer the Chinese vegan omelette to a serving plate. Sprinkle a little more black salt on top for an enhanced 'eggy' flavor. Drizzle with chili oil and soy sauce to taste. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Vegan Omelette
- 4 ounces dried tofu skin, soaked in warm water for 30 minutes, then chopped into 1/4-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon black salt, plus more for serving
- 1/4 teaspoon white pepper
- 1/4 teaspoon turmeric powder
- 1/2 cup water, plus more as needed
- 1/2 cup garlic shoots, chopped into 1 to 2-inch pieces
- 2 tablespoons vegetable oil, divided
- 2 tablespoons chili oil, for serving
- 2 tablespoons soy sauce, for serving
Instructions
- 1
If using dried tofu skin, soak it in warm water for at least 30 minutes until pliable. Drain well and chop the softened tofu skin into small, 1/4-inch pieces.
⏱️ 5 min - 2
In a medium mixing bowl, combine the chopped tofu skin, cornstarch, 1/2 teaspoon black salt, white pepper, and turmeric powder. Mix thoroughly to ensure the dry ingredients are evenly distributed over the tofu skin.
⏱️ 3 min - 3
Gradually add 1/2 cup of water to the tofu skin mixture, stirring continuously with chopsticks or a fork. Continue adding small amounts of water, a tablespoon at a time, until the mixture forms a soft, glossy batter. It should be thick enough to hold together but still pourable.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large non-stick pan or skillet over medium heat. Add the chopped garlic shoots and sauté for 2 to 3 minutes, or until they become fragrant and slightly softened. This step adds a fresh sweetness to the omelette.
⏱️ 3 min - 5
Add the fried garlic shoots to the tofu skin batter and stir to combine all ingredients evenly.
⏱️ 2 min - 6
Add the remaining 1 tablespoon of vegetable oil to the same pan and increase the heat to medium-high. Once the oil is shimmering, pour the entire tofu skin mixture into the hot pan. Use a spatula to spread and flatten the mixture into an even omelette shape.
⏱️ 2 min - 7
Cook the omelette for 5 to 7 minutes on one side, or until the bottom is golden brown and crispy. Carefully flip the omelette and cook for another 3 to 5 minutes on the second side, until it is also golden brown and cooked through.
⏱️ 10 min - 8
Once cooked, transfer the Chinese vegan omelette to a serving plate. Sprinkle a little more black salt on top for an enhanced 'eggy' flavor. Drizzle with chili oil and soy sauce to taste. Serve immediately and enjoy!
⏱️ 2 min