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Pan fried Tofu Omelet (Tahu Telur) Recipe

Pan fried Tofu Omelet (Tahu Telur) Recipe

Pan fried Tofu Omelet (Tahu Telur) Recipe

There are dishes from my childhood days that seemed so simple and I took them for granted whenever my mother made them. I thought I could always have Pan-fried Tofu Omelet whenever I felt like it, wherever I was—after all, it was just tofu and eggs. After moving out of my parents’ house, I didn’t get to eat this dish for years, not because it’s difficult to prepare, but ironically because whenever the family was together, we would eat fancier, more complex dishes. I finally got my hands on my mother’s recipe and now am able to satisfy my craving for this omelet with its sweet and savory sauce. This is really a classic Indonesian dish and is the perfect way to start the day, with something that tastes wonderful and gives a unique twist to a traditional breakfast favorite.

Ingredients :

    • 4 large eggs
    • 1/4 teaspoon salt
    • 1 cake firm tofu (8 oz / 250 g)
    • 1 tablespoon oil
    • 4 tablespoons parsley, roughly chopped


    • 1/2 tablespoon oil
    • 6 cloves garlic
    • 1/2 tablespoon ground red chili pepper
    • 1/2 tablespoon dried shrimp paste (Indonesian terasi or Thai shrimp paste)
    • 2 tablespoons sweet soy sauce
    • 1/2 tablespoon freshly squeezed lime juice

Method :

    1. Whisk the eggs with the salt in a large bowl until well mixed and slightly frothy, 1 to 2 minutes, then set aside.
    2. Drain the tofu and cut into small 1/2 -inch cubes. Mix in with the whisked eggs and gently stir so the egg coats all the tofu cubes.
    3. Make the Sauce by heating 1/2 tablespoon of oil in a small pan over medium high heat. Pan-fry the garlic and ground red chili pepper for about 1 minute until the chili pepper dries up. Allow for adequate ventilation, as frying chili pepper will cause tears and coughing.
    4. Grind the fried garlic, and chili pepper with the shrimp paste using a mortar and pestle or food processor, until a smooth paste is formed. Transfer to a small bowl and pour in the sweet soy sauce and lime juice. Stir until thoroughly combined.
    5. Heat a wok over medium high heat. After it’s heated, add 1 tablespoon of oil. Carefully pour the tofu egg mixture into the wok. Using a spatula, gently push the cooked egg mixture towards the middle while slightly tipping the wok in a circular motion to keep the runny part of the eggs moving towards the outside. By doing this, you won’t end up with a thick, uncooked portion in the middle. Make sure that the tofu cubes are evenly distributed throughout the omelet. Cook on one side for 4 to 5 minutes until slightly golden on the bottom. Then flip and cook for another 2 to 3 minutes on the other side. Gently slide the omelet onto a serving plate. Drizzle the Sauce over the tofu omelet and serve immediately.