This egg-cellent salad of egg tofu and thinly sliced omelette is accompanied by the crunch of the green beans and rounded off by the sweet and sour plum sauce vinaigrette.
Pierce the egg casing tofu packaging at the noted dotted line. Then gently cut right through. Press the casing on each end to push the egg tofu out. Slice them about 0.5 cm in width.
Place 1 tbsp of avocado oil in a large frypan on medium to high heat.
Add the egg tofu discs and fry for 2 minutes. Remove from the heat and gently flip the tofu. Place it back on the heat for another 2 minutes. Remove and place on paper towels to absorb some of the oil.
Season with a little bit of salt.
Omelette
Whisk 3 eggs. Chop the chives finely and add to the egg mixture.
In a large frypan, add 1 tsp of avocado oil on medium heat.
When hot, pour in half the egg to make the omelette. Even the mixture out so it's as thin as it can be. When it is half cooked, using a thin and flat spatula, lift the omelette gently on one end and fold it about 5 cm in width. Continue to fold it until you reach the other end of the fry pan.
Remove the folded omelette and set aside.
Add another 1 tsp of avocado oil to the frypan and repeat the same process for the rest of the egg mixture.
Place the folded omelette on a chopping board horizontally. With a sharp knife, start at one end and slice the omelette a thinly as possible.
Rest of the Salad
Bring a small saucepan of water to the boil. Cook the green beans for 2 minutes. Remove and drain in a colander and run under cold water. Cut off the ends of the green beans and cut to ½ cm in width.
Chop the green leaves of the scallion (spring onion).
Salad Dressing
Mix the salad dressing ingedients together.
Mix until well combined.
Assembly
In a large mixing bowl, add the beans, ¼ of the sliced omelette and ½ the chopped spring onion. Toss and place on one half of the serving plate. Add ½ the dressing portion on top and season with salt and pepper.
Pile the pan-fried egg tofu on top of that half of the salad.
Add the rest of the sliced omelette to the other side of the plate.
Drizzle the rest of the dressing all around the plate.
Sprinkle the rest of the scallion (spring onion) on top of the whole plate.
Season with salt and pepper.
Notes
If you’re not able to find egg tofu, you can find silken tofu in the tube. You may not be able to pan fry them though as they are not firm enough. You can consume silken tofu as it is so just slice them up.
If you’re unable to roll the omelette, not to worry. Just fry them as you usually would and then fold them when it's cooled down and slice. That will still do the trick.
Flat-leaf parsley and coriander can be added if you like your herbs.
Feel free to add some chilli in the dressing to give the salad a little bit of a kick. Chilli flakes or finely chopped jalapenos would work well.