Tofu Omelet (豆腐蛋饼)

Prepare the ingredients

1. 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.
2. Crack and lightly beat the eggs in a bowl.
3. In another bowl, mix soy sauce, salt, and white pepper with water.

Fry the tofu

1. 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

1. 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.
2. 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

1. 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.
2. Drizzle sesame oil or chili oil over the top, along with the remaining scallions. Serve immediately.