Editorial sample recipeIndonesianbeginnerhalalvegetariandairy-free

Tahu Telur Surabaya (Indonesian Crispy Egg Tofu Omelette)

Name: Tahu Telur Surabaya (Indonesian Crispy Egg Tofu Omelette)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 300 g firm tofu, drained and cut into 1cm cubes; 4 pcs large eggs, whisked; 4 tbsp vegetable oil, for pan-frying; 1.5 cups fresh bean sprouts, blanched; 3 tbsp smooth peanut butter; 3 tbsp sweet soy sauce (kecap manis); 1 tbsp lime juice; 1 clove garlic, grated

A classic East Javanese dish featuring fluffy egg-encased fried tofu served over crisp bean sprouts with a garlic-peanut sweet soy sauce.

Prep: 10 min
Cook: 15 min
Total: 25 min

AI-generated illustration of Tahu Telur Surabaya (Indonesian Crispy Egg Tofu Omelette)

AI illustration

Technique to learn

Deep-Frying Egg Crust

Frying beaten eggs mixed with tofu in hot oil to expand into a fluffy, lace-like crispy crust.

Instructions

Step 1: Whisk together peanut butter, sweet soy sauce, lime juice, grated garlic, and 2 tablespoons of warm water until smooth.

Step 2: In a bowl, gently fold the cubed tofu into the whisked eggs until evenly combined.

Step 3: Heat vegetable oil in a medium non-stick skillet over medium-high heat until hot.

Step 4: Pour half the egg and tofu mixture into the hot oil, cooking for 3 to 4 minutes until golden and crispy on the bottom.

Step 5: Flip the omelette carefully and cook the second side for another 2 to 3 minutes; repeat with the remaining egg mixture to make 2 large omelettes.

Step 6: Cut omelettes into quarters, arrange over blanched bean sprouts, and drizzle generously with peanut sauce before serving.

Cooking tips

Drying the tofu cubes thoroughly with paper towels before mixing into egg stops excess water from thinning the omelette.
Ensure oil is very hot before pouring eggs to achieve signature crispy edges.
Original home-cooking adaptation inspired by Indonesian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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