- To prepare the sauce, mix tamarind paste with hot water and set aside for 5 mins. Using the back of a spoon, smash the tamarind and remove the remaining solids. Then, combine all the sauce ingredients and mix well. Leave aside.
- Mix in cubes of tofu into beaten eggs. In a non-stick pan, heat up oil over medium high heat. Pour in ⅓ of the egg mixture and fry both sides until golden brown. Transfer omelette to a serving plate. Repeat with remaining egg mixture.
- To serve, top the omelette with lettuce, bean sprouts, spring onions and crispy shallots. Spoon over the sauce and serve.