• Cut bean curd sheets into squares of 6 inches x 6 inches. You will need 8 beancurd squares for omelet with double egg yolks or 16 squares for omelet with single yolk.
  
• Remove tofu from packaging. Place in a deep dish and weigh it down with another flat base dish for 30 minutes to remove excess liquid. Pour away the liquid and transfer tofu to a medium bowl.
• Mashed tofu with a potato masher. Add salt and ground pepper. Mix well.
  

Omelet with Single Yolk

• Place a prepared piece of beancurd sheet on a clean work surface. Moistened slightly with a damp towel to soften.
• Place 1 piece of carrot in the middle of the bean curd sheet. Pile 1 tablespoon of mashed tofu on top of carrots. Shape mashed tofu into a square.
• Fold the bottom and top portions of beancurd sheet over the mashed tofu. Then fold the right and left sides on top of each other to form a square. Transfer onto a plate seam side down. Repeat until all beancurd squares and mashed tofu are used up.
  

Omelet with Double Yolks

• Place a prepared piece of beancurd sheet on a clean work surface. Moistened slightly with a damp towel to soften.
• Place 2 pieces of carrots in the middle of the bean curd sheet. Pile 2 tablespoons of mashed tofu on top of carrots. Shape mashed tofu into a rectangle.
• Fold the bottom and top portions of beancurd sheet over the mashed tofu to form a rectangle. Transfer onto a plate seam side down. Repeat until all beancurd squares and mashed tofu are used up.
  
• Heat vegetable oil in a large non-stick fry pan. Place prepared tofu packages seam side down onto fry pan. Allow them to pan fry for 4 to 5 minutes.
• Flip tofu packages over and continue to pan fry for another 4 to 5 minutes. You may have to pan fry tofu packages in two batches.
  
• Serve warm with sweet chili sauce.