Serves 4

To make this omelette use a 20 cm non-stick pan. Serve this with freshly steamed jasmine rice.

500 g Firm tofu – diced to 1 cm pieces
150 g Snow peas – topped and tailed then cut to julienne
8 Eggs
2 tbsp Water
4 tbsp Teriyaki sauce (half-half of soy sauce and mirin)
2 tsp Ginger – grated
Sunflower oil

1. Brown the tofu pieces in the non-stick pan on a medium heat, turning them regularly.
2. Beat the eggs in a bowl with the water. Once the tofu pieces have browned, pour the eggs over them then cook over low heat with a lid on the pan.
3. Once the omelette has fully cooked, turn out onto a plate. Pile the julienne of snow peas on top and pour the ginger and teriyaki mixture over it.
4. Serve with freshly steamed jasmine rice.