Tahu telur

Tahu telur

Tofu omelettes

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
150g fresh firm or soft tofu, diced or mashed
3 eggs, beaten
6 spring onions, thinly sliced, plus extra, to garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
peanut oil, for frying

Sauce

Quantity Ingredient
1 tablespoon oil
1 small onion, very finely chopped
2 garlic cloves, finely chopped
1 firm ripe tomato, finely chopped
2 tablespoons kecap manis
1 tablespoon sugar

Method

  1. To make the sauce, heat the oil in a small saucepan over low heat. Add the onion and garlic and cook for about 5 minutes, stirring often, until the onion is soft. Add the tomato and cook for 3–4 minutes, stirring until the tomato is cooked to a pulp. Add the kecap manis, sugar and 2 tablespoons water and bring to the boil briefly. This sauce can be made ahead of time and reheated before serving.
  2. To make the omelettes, stir together the tofu, egg and spring onion in a bowl and season with the salt and pepper. Heat a little oil in a large heavy-based frying pan over low heat and pour in one-quarter of the egg mixture to make a small round omelette no larger than saucer size. Repeat to make another three omelettes and keep warm.
  3. To serve, pour some of the warm sauce over each omelette and garnish with the spring onion.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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