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Tahu Telur

Crispy deep-fried tofu omelet tower served with fresh bean sprouts and a rich, sweet peanut sauce.

35 minMediumServes 2480 cal/serving

IndonesianDinnerStovetopVegetarianHigh ProteinHigh FiberKosher-styleDairy-FreeShellfish-FreePork-Free

Ingredients

  • 6 oz firm tofu, diced
  • 4 eggs, beaten
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/2 cup vegetable oil
  • 1/4 cup roasted peanuts, ground
  • 2 garlic cloves, minced
  • 3 tbsp sweet soy sauce
  • 1 tsp tamarind paste
  • 2 tbsp warm water
  • 1 cup fresh bean sprouts, blanched
  • 2 stalks green onions, sliced

Instructions

  1. 1

    Mix 1/4 cup ground roasted peanuts, 2 minced garlic cloves, 3 tbsp sweet soy sauce, 1 tsp tamarind paste, and 2 tbsp warm water in a bowl to form the peanut sauce.

  2. 2

    Whisk 4 beaten eggs with 1/2 tsp salt and 1/4 tsp ground white pepper in a medium bowl, then gently fold in 6 oz diced firm tofu.

  3. 3

    Heat 1/2 cup vegetable oil in a small deep skillet over medium-high heat until shimmering.

  4. 4

    Pour the egg and tofu mixture into the hot oil and fry for 4 minutes per side until golden brown and crispy.

  5. 5

    Transfer the omelet tower to a serving plate, top with 1 cup blanched fresh bean sprouts and 2 stalks sliced green onions, and pour the peanut sauce over top.

Questions

Can I make Tahu Telur gluten-free?

Yes. The gluten in this entry is 3 tbsp sweet soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Tahu Telur keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tahu Telur?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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