Tofu Omelet with Sweet Peanut Sauce (Tahu Telur)
Indonesian-style tofu omelet, crispy outside and tender inside, drizzled with a sweet and spicy sauce of peanut butter and black shrimp paste.
Ingredients
firm tofu (drained (see page 26) and cut into 2- by 2- by ½-inch squares)
14-ounce package
vegetable oil
1 tbsp
chopped celery leaves or shredded cucumber (for garnish)
to taste
smooth peanut butter
2 tsp
black shrimp paste (optional)
1 tsp
hot water
3 tbsp
garlic (thinly sliced lengthwise)
2 cloves
soy sauce (Indonesian sweet soy sauce substituted based on context)
3 tbsp
lime juice
2 tsp
red Thai chili (cut into rounds (optional))
1
eggs
4
salt
a pinch
Instructions
1
Make the Sauce Base
To make the sauce, in a large nonstick skillet, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the garlic and cook, stirring constantly, until golden brown and crispy, 1 to 2 minutes. Watch carefully as the garlic can burn easily. Scoop up the garlic with a slotted spoon and drain on paper towels. When the garlic is cool enough to handle, crush with your fingers or a fork.
2
Mix the Peanut Sauce
Combine the peanut butter and shrimp paste in a small bowl. Pour in the hot water and mix into a smooth paste by squishing the peanut butter and paste against the side of the bowl with a spoon. When well-blended, add the crushed garlic, soy sauce, lime juice, and chili and mix thoroughly.
3
Make the Omelet
To make the omelet, beat the eggs with the salt in a medium bowl. Gently fold in the tofu so that it doesn’t break up. Return the skillet to medium-high heat (don’t bother wiping away any leftover oil). Swirl in the oil and heat until it becomes runny and starts to shimmer. Pour in the tofu-egg mixture and spread the tofu out as evenly as possible. Cook the eggs until the underside is golden brown and the edge is starting to crisp up, 5 to 6 minutes. Flip the omelet (here’s a trick: slide the omelet onto a plate first and then flip it back into the skillet uncooked side down). Cook for another 2 to 3 minutes, or until the underside is golden brown and the egg cooked to your liking. Try to keep the omelet in one piece, but if it breaks up don’t worry about it. Slide onto a serving platter. Pour the sauce over the omelet and garnish with celery leaves.
