Elevated Snacks · Indonesian
Tahu Telur
Crispy fried tofu and egg omelet served with a rich, sweet, and spicy peanut sauce.
Why This Works
The contrast between the crispy egg-crust and the deep, sweet-spicy peanut sauce is a texture-heavy crowd-pleaser.
The Upgrade
Add a squeeze of fresh lime juice to the sauce to cut through the sweetness of the kecap manis.
Chef's Secret
Michelin TechniqueMake sure your oil is hot enough before adding the egg; you want the edges to lace and crisp immediately upon contact.
Ingredients
Total time including resting: 30 min
Directions
Lightly fry the tofu cubes until golden and set aside.
5 minIn a bowl, mix tofu cubes with the beaten eggs and a pinch of salt.
Heat a frying pan with oil to medium-high (350°F) and pour in the tofu-egg mixture.
Fry until golden and crispy, flipping once to get a beautiful crust on both sides.
5 minPrepare the sauce by crushing peanuts, garlic, chili, palm sugar, and kecap manis into a rough paste.
5 minThin the sauce with a tiny splash of warm water until it coats the back of a spoon.
Serve the omelet topped with blanched bean sprouts, fresh cilantro, and a generous drizzle of the peanut sauce.
Wine Pairing
Off-Dry Riesling
White Wine
The BottleKung Fu Girl Riesling
Peanut sauce is sweet, spicy, and nutty, which demands a wine with a touch of sweetness. The fruit-forward nature of this Riesling complements the sauce without fighting the heat.
Nutrition per Serving
350
calories
18g
protein
22g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fresh Chili Slices
Toss fresh bird's eye chilies over the top to boost the heat levels to match the peanut sauce.
Ingredients
Directions
Rinse the bird's eye chilies thoroughly and pat dry with a paper towel.
Using a sharp chef's knife, slice the chilies into thin, uniform rounds, discarding the stems.
In a small non-reactive bowl, gently toss the chili slices with the lime juice and sea salt.
Allow the mixture to macerate for 5 minutes to bloom the heat and acidity.
Scatter the chili mixture evenly over the finished Tahu Telur immediately before serving to maintain structural integrity.
Side Dish
Bean Sprout Salad
Blanch bean sprouts quickly and toss with a hint of sesame oil for a fresh, crunchy contrast to the fried tofu.
Ingredients
Directions
Bring a large pot of water to a rolling boil.
Submerge bean sprouts for exactly 30 seconds to preserve crunch.
Drain immediately and shock in an ice water bath until chilled.
Pat sprouts thoroughly dry with a clean kitchen towel.
Whisk sesame oil, soy sauce, and salt in a large bowl.
Gently fold in sprouts, garnish with sesame seeds and scallions, and serve.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.