For the Sauce:
Heat oil in a saucepan and fry onion and garlic over low heat, stir frequently for five minutes.
Add tomato and fry for 4 minutes or until tomato is cooked to a pulp.
Add soy sauce, water and sugar, bring to a boil. Serve warm.
For the Omelettes:
Chop bean curd into small pieces or mash roughly with a fork.
Stir into the eggs, season with salt and pepper; add the green onions.
Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size.
Make a few and keep warm on a hot plate until all the mixture is cooked.
Serve immediately topped with the sauce.
Omelettes made with bean curd. Topped with tomato sauce.