Ingredients
- 4 pieces of firm tofu, cut into cubes
- 2 large eggs
- 100 grams of bean sprouts
- 100 grams of roasted peanuts
- 1 stalk of green onion, sliced
- 1/2 clove of garlic
- 7 bird’s eye chilies (or to taste)
- 2 tablespoons of shrimp paste (petis)
- 2 tablespoons of sweet soy sauce (kecap manis)
- Salt to taste
- Brown sugar to taste
- Shrimp paste (terasi) to taste
- Ground black pepper to taste
- Chicken bouillon powder to taste
- Water as needed
Instructions
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Prepare the Bean Sprouts: Begin by boiling the bean sprouts in a pot of boiling water until they are tender. Once cooked, drain and set aside.
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Prepare the Egg and Tofu Mixture: In a bowl, whisk together the eggs with a pinch of salt, chicken bouillon powder, and a dash of ground black pepper. Gently fold in the diced tofu and sliced green onion.
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Cook the Tofu and Egg Mixture: Heat some oil in a non-stick skillet over medium heat. Pour in the tofu and egg mixture, spreading it out evenly. Cook until the egg is fully set and lightly browned on the bottom, then flip to cook the other side. Remove from the pan and set aside.
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Prepare the Sauce: In a mortar and pestle, grind together the garlic, bird’s eye chilies, shrimp paste, salt, and brown sugar until smooth. Add the roasted peanuts and continue to grind until the mixture is well combined. Gradually add a bit of water to reach the desired consistency. Stir in the shrimp paste and sweet soy sauce, mixing thoroughly. Adjust the seasoning to taste.
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Assemble and Serve: Arrange the cooked tofu and bean sprouts on a serving plate. Drizzle with the prepared sauce. For a more complete meal, serve alongside rice cakes or lontong.
This Tahu Telur recipe is a delightful blend of textures and flavors, making it a perfect addition to any meal. Enjoy this Indonesian classic with family and friends for a taste of authentic cuisine.