Remember the crunchy Thai omelette I made a few weeks ago? This is the mock egg-free version of it, not just for vegetarians but also for a bit of variety! The main ingredient is the dried yellow tofu, these are dried sheets or strips of yellow bean curd that need to be soaked and chopped. In the ingredients photo, you can see the dried yellow bean strips, and the bowl at the front contains the bean curd after soaking and chopping.
60 gms Dried Yellow Bean Curd Sheets
70 gms All Purpose Flour
3 Tablespoons Rice Flour
150 mls Water
2 Tablespoons Maggi Seasoning Sauce or Soy Sauce
Pinch Black Pepper
Oil For Frying
1. Soak the yellow bean curd for at least an hour
2. Chop it finely, or use a blender as I did.
3. Mix the two flours, tofu curd, sauce, and pepper together. Add enough water to make the mixture a runny batter, a little thicker than runny eggs would be.
4. Heat a frying pan with at least half an inch of oil in it, the oil needs to be deep for Thai omelettes, they're almost deep fried.
5. When the oil is hot, pour the mixture into the frying pan oil. Careful it will spit! As with a regular Thai omelette you wait for half to crisp up, then turn it and crisp the other side.
6. Drain on kitchen paper, garnish with coriander and sliced chillies.