Sundanese Tahu Telur (Crumbled Tofu with Eggs)
Ingredients:
- 1 block of tofu (white or yellow, depending on preference)
- 2 large eggs (or more, for extra richness)
- A handful of basil leaves
- 2 cloves of garlic
- 2 cloves of shallots
- 1 tomato, diced
- 1-2 red chilies (adjust according to heat preference)
- Sugar, salt, and seasoning to taste
- Cooking oil
Instructions:
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Prepare the Ingredients: Begin by finely slicing the garlic, shallots, chilies, and tomato. Separate the basil leaves from their stems, rinse them thoroughly, and set aside.
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Crush the Tofu: Gently crumble the tofu using your hands or a fork. Be careful not to crush it too aggressively—aim for a textured crumble rather than a mushy paste.
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Cook the Aromatics: Heat a generous amount of cooking oil in a pan over medium heat. Add the sliced garlic, shallots, and chilies to the pan. Sauté until fragrant and slightly golden.
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Add the Tofu: Incorporate the crumbled tofu into the pan with the aromatics. Stir well to combine and let the tofu absorb the flavors.
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Add Basil and Season: Sprinkle the basil leaves into the pan and continue to stir, allowing them to wilt and blend with the tofu. Season with salt, sugar, and your preferred seasoning to taste.
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Simmer and Add Eggs: Pour a small amount of water into the pan and let it simmer briefly. Create small wells in the tofu mixture and crack the eggs into these wells. Stir gently and let the eggs cook until they are set.
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Finish and Serve: Once the eggs are cooked to your liking and the flavors have melded together, remove from heat. Serve warm, garnished with extra basil if desired.
Enjoy this flavorful Sundanese-style Tahu Telur as a delightful and savory meal!
