Combining simplicity and taste with two healthy ingredients, the Chinese-style tofu omelet is a winner for quick cooking and delicious flavor.
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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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Tofu Omelet (豆腐蛋饼)
Ingredients
- 10 oz tofu, medium or firm
- 3 large eggs
- ½ tablespoon neutral cooking oil
- 2 stalk scallions, finely chopping
- 1 tablespoon soy sauce
- ⅛ teaspoon salt
- 1 pinch ground white pepper
- 2 tablespoon water
- 1 teaspoon sesame oil, or Chinese chili oil
Instructions
Prepare the ingredients
- Drain tofu from its packaging. Pat dry with kitchen paper, then cut it into squares or rectangle pieces of about ½ inch (1.3 cm) thickness.
- Crack and lightly beat the eggs in a bowl.
- In another bowl, mix soy sauce, salt, and white pepper with water.
Fry the tofu
- Heat oil in a medium-sized, non-stick skillet/frying pan. Place in the tofu pieces and part of the scallions (keep some of the green part for garnishing). Leave to fry over medium heat until the bottom side of the tofu turns golden.
Cook the eggs
- Pour in the beaten eggs. Let it cook undisturbed. Once the bottom part firms up and you can slide the omelet freely in the skillet, gently transfer it onto a plate.
- Cover the plate with the skillet, then flip it over so that the undercooked side of the omelet is facing down. Let it cook for about 20 seconds.
Season the dish
- Carefully pour the seasoning mixture around the edge of the omelet so it runs underneath. Wait for 5 to 10 seconds before sliding the omelet onto a serving dish.
- Drizzle sesame oil or chili oil over the top, along with the remaining scallions. Serve immediately.
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple and quick dish to whip up
That’s wonderful to hear!
I didn’t flip the omelette but used the griller to do the top. Perfect.
Thanks for trying my recipe and sharing your twists, Chantal!
In no time prepared and for us a healthy complete meal.
That’s wonderful to hear!
Another great recipe, Wei. My first attempt didn’t quite look as good as yours, but was still extremely delicious. My two favourite proteins in one dish. Will make again and again.
So happy to read your feedback Lenny! Glad you enjoyed the dish.
I cooked this tofu omelet for the family which turned out quite well except that it was of a darker appearance than the one in your recipe. I misread the recipe as I thought the soy sauce, salt and white pepper were to be added to the beaten eggs and it resulted in the bottom being slightly burnt. It somehow escaped my attention that this was actually the seasoning mixture to be added towards the end.May I suggest that for clarity, under the heading of “Prepare the Ingredients”, the sentence could be reworded to read as “ For the seasoning mixture, mix the soy sauce, salt, white pepper and water in a small bowl”
Thank you so much Susan for your valuable feedback and sorry for the confusion. Yes, I’ll edit the text to make it clearer.