Tofu Omelettes with Wild Greens
Sold by street food hawkers across China and Southeast Asia, tofu omelettes are quick and satisfying. The mashed tofu melds with the eggs to give a light, juicy omelette that can be flavoured in all kinds of ways. Here, we use blanched young nettles and finely chopped three-cornered leeks – you can use any tasty wild greens you can lay your hands on, but it is important to include something from the onion family (wild garlic or few-flowered garlic would work just as well as three-cornered leeks, as would some chives or spring onions). Serve the omelettes hot from the pan with ketchup, sweet chilli sauce or Sriracha to hand.
- A good double handful (or a pint jug full) fresh nettle tops
- Small bunch (about 20g) three-cornered leek, few flowered garlic (or spring onions or chives)
- 6 eggs
- 1 tablespoon soy sauce
- Dash of toasted sesame oil
- 400g tofu
- Sunflower or vegetable oil for frying
- Sweet chilli sauce, sriracha or ketchup, to serve
- Rinse and drain the nettles, then put them into a heatproof bowl. Pour boiling water over them and let them sit for 30 seconds before draining them and running cold water over them to keep their colour bright. Drain thoroughly, then bundle the leaves together and squeeze the liquid out if them. Use your fingers to tease the leaves apart again, and set aside.
- Rinse the three-cornered leeks (or whatever you have) and then cut into fine slices.
- Crack the eggs into a roomy bowl and add the soy sauce and sesame oil. Stir in the prepared nettles and three-cornered leeks and mix well.
- Drain the tofu and mash it well. Stir into the egg mixture and ensure everything is evenly combined.
Set a frying pan (preferably non-stick) over a medium heat and add enough oil to cover its base. When the oil is hot, drop ladlefuls of the egg-and-tofu mixture into the pan, to make small saucer-sized omelettes. Cook for about 2 minutes on each side, until the omelettes are set and lightly browned. Repeat until the egg mixture is used up.
- Serve the omlettes hot with the sauce of your choice.
Recipe and photos by Otherwise for Wild Food UK