Asian tofu and vegetable omelette

1.Cut tofu into 1cm pieces. Place in single layer on a paper towel-lined baking tray. Cover with more paper towel, gently press to remove excess moisture.

2.Heat a wok or large frying pan over high heat. Add 1 tablespoon of the oil, swirl to coat surface. Add capsicum and mushroom, stir-fry for 1 minute. Add choy sum and onion, stir-fry for 1 minute or until vegetables are just soft. Add sauces and tofu; stir-fry for 30 seconds or until heated. Transfer to a large heatproof bowl. Wipe wok clean.

3.Reduce heat to moderate. Whisk eggs and 2 tablespoons water in a large jug. Heat a quarter of the remaining oil in wok. Add a quarter of the egg; swirl to cover base. Cook for 1 minute or until set underneath. Spoon a quarter of the tofu mixture down one side of omelet. Using a spatula, fold omelet over tofu mixture to enclose filling. Press omelette firmly with spatula. Cook for 30 seconds more or until set.

4.Transfer omelette to a serving plate. Cover to keep warm. Repeat using remaining oil, egg and tofu mixture. Serve omelet and rice sprinkled with extra onion.