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| 3 | Squares fresh bean curd |
| 3 | eggs beaten |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper ground |
| 6 | Spring onions finely chopped |
| | peanut oil for frying |
| 1 Esslöffel | oil |
| 1 klein | Onion, very finely chopped |
| 2 | Cloves Garlic finely chopped |
| 1 | Firm ripe tomato, finely chopped |
| 2 Esslöffel | dark soy sauce |
| 2 Esslöffel | water |
| 1 Esslöffel | sugar |
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I found it in a book called 'The Complete Asian Cookbook', by Charmaine Solomon.
Chop bean curd into small pieces or mash roughly with a fork. Stir into eggs, season with the salt and pepper and add spring onions. Heat a large flat frying pan, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm until all the mixture is cooked. Pour them over the sauce (which can be made well ahead) and serve immediately.
Sauce: In a small saucepan heat the oil and fry onion and garlic on a low heat, stirring frequently, until the oino is soft, about 5 minutes. Add tomato and fry, stirring, for 3 or 4 minutes, or until the tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to the boil. If made ahead, reheat before using.
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