Ingredients for Tofu Omelet Indonesia
- 1 cup Fresh Bean Sprouts
- 1 block (14 oz) Tofu
- 3 large Eggs
- 1/4 teaspoon Salt
- 1 tablespoon Vegetable Oil
- 1-2 fresh Red Chilies, thinly sliced
- 1 tablespoon Sweet Soy Sauce (kecap manis)
- 1/2 tablespoon rice vinegar
- 1 tablespoon chopped roasted Peanuts
- 1 tablespoon fried Shallot flakes
- 1 tablespoon chopped Fresh Parsley leaves
- 1 tablespoon Soy Sauce
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How to Make Tofu Omelet Indonesia
- Bring a small pot of water to a boil. Add 1 cup of bean sprouts and blanch for 30 seconds.
- Immediately transfer the bean sprouts to a bowl of ice water to stop the cooking process and maintain their vibrant green color. Drain well.
- Crumble or finely chop 1 block (14 oz) firm or extra-firm tofu.
- In a medium bowl, whisk together 3 large eggs, 1/4 teaspoon salt, and the crumbled tofu.
- Heat 1 tablespoon of oil in a 10-inch non-stick skillet over medium heat.
- Pour half of the tofu-egg mixture into the skillet, tilting the pan to create an even, thin layer.
- Cook for 2-3 minutes, or until the edges are set and the top is no longer runny.
- Carefully flip the omelet and cook for another 2-3 minutes, until golden brown and cooked through.
- Transfer the omelet to a plate.
- Repeat steps 6-9 with the remaining egg mixture to make a second omelet.
- Top each omelet with 1/2 cup of the blanched bean sprouts and 1-2 thinly sliced fresh red chilies (adjust to your spice preference).
- In a small bowl, whisk together 1 tablespoon soy sauce and 1/2 tablespoon rice vinegar.
- Drizzle the soy sauce mixture evenly over both omelets.
- Garnish with 1 tablespoon chopped roasted peanuts, 1 tablespoon fried shallot flakes, and 1 tablespoon chopped fresh parsley leaves. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
14g
Fat
14g
Carbs
2g
