Tofu is cooked in peanut oil, sautéed with cabbage and peppers and seasoned with ginger and soy sauce in this Thai fusion frittata. Shallots are caramelized sweet and incorporated into this omelet’s egg base, while jalapeños the eggs a kick of spice. This recipe comes to us from cookbook author Robin Asbell. Photo credit Yvonne Duivenvoorden.
- 6 teaspoons peanut oil, divided
- 4 ounces firm tofu, drained and pressed
- 1/4 teaspoon salt
- 2 jalapeños, chopped and divided
- 4 tablespoons low sodium soy sauce, divided
- 1 small carrot, finely julienned
- 2 cups cabbage, chopped
- 1 tablespoon fresh ginger, chopped
- 4 large shallots, sliced
- 8 large eggs
- sweet chili sauce, to taste
Place a wok or skillet over high heat. Add 1 teaspoon of the peanut oil, swirl it to coat the pan and crumble in the tofu. Stir fry over high heat, scraping the pan as you go, for about 4-6 minutes, or until the tofu has browned and is firm. Season with 2 of the jalapeños and soy sauce and stir well.
Add the carrot, cabbage and ginger to the wok. Stir fry for about 2-3 minutes more, or until the cabbage is crisp yet tender. Take off of heat and cover to keep warm.
Place another teaspoon peanut oil into a separate skillet over medium-high heat. Sauté the shallot for 5-7 minutes, or until browned and soft. Add to the eggs.
Whisk the eggs, cooked shallots, soy sauce and the remaining 2 jalapeños together in a medium sized bowl. Place 1 teaspoon peanut oil in an 8 inch sauté pan over medium-high heat. Add 1/4 of the eggs jalapeño mixture to the pan, tilt to coat the pan in eggs and cook until the eggs are just firm. Slide the partially cooked eggs onto a plate, place the skillet on top and flip to transfer the eggs back into the pan. Cook for 1 minute more. Transfer to a plate and set aside. Repeat 3 more times, or until you are out of egg batter.
Place 2 of the cooked egg bases onto 2 plates. Place half the stir fried cabbage carrot mixture onto each of the bases. Cover with the remaining layers of cooked egg. Season with sweet chili sauce to taste and enjoy!
Thai Spiced Omelet
Servings per Recipe:Amount per Serving
Calories from Fat: 97
Total Fat: 10.8g
Saturated Fat: 3.4g
Dietary Fiber: 1.8g
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