Instructions

1. Lightly whisk the eggs with half of the soy sauce then set aside.
2. Heat some oil in a frying pan then brown the tofu slices on each side. Add a spoonful of soy sauce and let them caramelise a little. Transfer them to a plate.
3. Finely chop the salad onions then add to the frying pan with a drop of sesame oil. Stir-fry for 2 minutes, then add the rice vinegar and 1 tsp soy sauce. Stir-fry until it’s caramelized. Stir in the sesame seeds then transfer the mixture to a plate.
4. Wipe out the frying pan, then add the remaining sesame oil.
5. Add half of the egg mixture, allowing it to spread out evenly. When the surface is jelly-like, place two tofu pieces on one half of the omelette, then scatter half of the caramelised spring onions on top.
6. Fold the omelette in half and cook for another minute, then slide it to a plate.
7. Make another omelette following the above two steps.
8. Serve the omelettes warm.