How to make Tofu Omelet with Sweet Peanut Sauce and the recipes of Tofu Omelet with Sweet Peanut Sauce

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Tofu Omelet with Sweet Peanut Sauce (Tahu Telur)

This Indonesian dish from East Java combines fried tofu and eggs, forming a crispy omelet topped with a sweet and spicy sauce enhanced with black shrimp paste. The sauce adds depth of flavor, complementing the textures of the omelet perfectly.

Time: 30 minutes
Makes: 4 to 6 servings as part of a multicourse family-style meal

Sauce:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, thinly sliced lengthwise
  • 2 teaspoons smooth peanut butter
  • 1 teaspoon black shrimp paste (optional)
  • 3 tablespoons hot water
  • 3 tablespoons Indonesian sweet soy sauce
  • 2 teaspoons lime juice (from 1 small lime)
  • 1 red Thai chili, cut into rounds (optional)

Omelet:

  • 4 eggs
  • Pinch of salt
  • 14-ounce package firm tofu, drained and cut into 2- by 2- by ½-inch squares
  • 1 tablespoon vegetable oil
  • Chopped celery leaves or shredded cucumber for garnish

Instructions

Sauce:

  1. In a large nonstick skillet, heat the vegetable oil over medium-high heat until it becomes runny and starts to shimmer.
  2. Add the garlic slices and cook, stirring constantly, until golden brown and crispy, about 1 to 2 minutes. Be cautious not to burn the garlic. Remove with a slotted spoon and drain on paper towels. Once cooled, crush the garlic with fingers or a fork.
  3. In a small bowl, combine peanut butter and shrimp paste. Pour in hot water and mix until smooth by pressing against the side of the bowl with a spoon.
  4. Add crushed garlic, sweet soy sauce, lime juice, and red Thai chili (if using). Mix thoroughly.

Omelet:

  1. In a medium bowl, beat the eggs with a pinch of salt. Gently fold in the tofu cubes to avoid breaking them.
  2. Return the skillet to medium-high heat (no need to wipe away any leftover oil). Swirl in the remaining tablespoon of vegetable oil until it starts to shimmer.
  3. Pour the tofu-egg mixture into the skillet and spread tofu evenly. Cook until the underside is golden brown and the edges start to crisp, about 5 to 6 minutes.
  4. Flip the omelet (a trick: slide the omelet onto a plate and flip it back into the skillet uncooked side down). Cook for another 2 to 3 minutes, or until the underside is golden brown and the egg is cooked through.
  5. Slide the omelet onto a serving platter. Pour the prepared sauce over the omelet and garnish with chopped celery leaves or shredded cucumber.

Notes:

  • Adjust sweetness and spiciness to taste by varying the amount of sweet soy sauce and chili.
  • For a more intact omelet, cook the tofu-egg mixture in two batches in a smaller skillet.
  • Enjoy this dish hot with steamed rice as part of a complete meal.

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