Egg-Wrapped Tofu with Vegetables
A silky egg omelet envelopes a savory mixture of pan-fried tofu, juicy shrimp, and crunchy cucumber. This elegant dish works beautifully as a light main course or a sophisticated appetizer.
Story
This comforting dish brings together soft, pillowy egg with a hearty, well-seasoned filling. The golden tofu cubes paired with tender shrimp and crisp cucumber create wonderful texture in every bite.
Ingredients
firm tofu
300g
large eggs
3
raw shrimp
100g
onion
1/2 medium
cucumber
1/2 small
cooked ham
50g
vegetable oil
3 tablespoons
salt
to taste
white pepper
a pinch
Instructions
1
Prep the filling
Cut the tofu into small cubes. Peel and dice the onion finely. Shred the cucumber into thin strips. Dice the ham into bite-sized pieces. Devein the shrimp and cut into similar-sized pieces.
2
Cook the tofu
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 5 minutes, breaking apart any large pieces. Transfer to a plate and set aside.
3
Cook shrimp and vegetables
Add another tablespoon of oil to the wok. Stir-fry the onion and shrimp together until the shrimp turns pink and curls, about 2 minutes. Add the cucumber and ham, toss briefly, then return the tofu to the wok. Season with salt and white pepper. Remove from heat and let cool slightly.
4
Make the egg wrapper
Beat the eggs with a pinch of salt until well combined. Heat the remaining tablespoon of oil in a clean skillet over medium heat. Pour in the egg mixture and swirl to create a thin, even layer. Cook until the bottom is golden but the top still looks slightly wet, about 1-2 minutes.
5
Assemble and serve
Spoon the cooled filling onto one half of the egg wrapper. Fold the omelet in half over the filling and press gently to seal. Slide onto a plate and serve warm.
