Tahu telur, literally tofu and egg omelette, is one of those fresh one-dish-salad-turned-into-a-meal we love. Originally from Java, it is served in households as simple and easy dish that is filling and cheap to make. It is amazing how a lot of dishes we enjoy come with peanut sauce. But I am not complaining. Peanut sauce just goes with everything, don’t you think? It is best served with fresh vegetables, by the way. As most other peanut sauce in Indonesian cuisine, the ingredients are deep-fried or roasted first before using, so it refrigerates rather well. Do adjust the amount of chilies. We take our sauces super spicy.

Here I arranged sliced cucumber and chopped lettuces on a serving plate, omelette goes on top and last that goes on the plate is beansprouts. The bean sprouts can be raw or blanched. The sauce is prepared separately, first the brown spicy base sauce and ground peanuts are added into the sauce last minute of serving. The peanuts would get soggy if mixed too early into sauce before serving.

Some tofu of firmer variety. These are to be cut into smaller cubed, about 2 cm.

I was using 5 eggs for this, lightly whisked.

Ingredients for the sauce is red chilies, bird’s eye chilies (optional), garlic, shrimp paste, palm sugar (or gula melaka) and salt. Chilies and garlic are to be roasted or deep-fried for 3 minutes in a little bit of oil in advance.

Combine chilies, garlic, shrimp paste and salt in a mortar and grind into fine paste. Or better, work them in a food processor or spice grinder.

This is as fine as I could manage. Add palm sugar. Palm sugar or gula melaka can be substituted with brown sugar or white sugar. Work on the sugar till it is mixed well with the spices.

Add a couple of spoonfuls of the mandatory Indonesian kecap manis.

This is the consistency we are looking for.

Transfer the spicy sauce base in a bowl and dilute it with warm water.

Next, prepare the peanuts. We use peanuts with the thin shells still attached and deep-fry till golden brown. The health conscious could roast the peanuts.

Grind peanuts in mortar, or take the easy way, use food processor. I don’t own a food processor. There I said it.

It is up to personal preference whether fine or coarse ground peanuts is preferred. Ground peanuts is to be added to sauce right before serving.

Next is to prepare fresh salad or condiments for the dish. Finely chop spring onions and Chinese celery.

Bean sprouts can be served raw or blanched.

The other condiments normally come with the omelette are cucumbers and lettuce.

I divide eggs and tofu cubes into five servings to make 5 omelette.

Heat a 2 spoonfuls of oil in an 18cm non-stick pan. Wait until the pan is really heated, pour the egg mixture into the pan. If the pan is heated thoroughly, the sides of egg would curl up and make really pretty omelette.

Cook first side for 3 minutes and flip omelette over, cook for another minute.

To serve, arrange lettuce on a flat serving plate, top it with cucumber. Place an omelette on top and add bean sprouts. Sprinkle chopped spring onions and celery. Pour peanut sauce on top. Lastly add some shallot flakes. Serve with warm rice.


Tofu and Egg Omelette Salad, Tahu Telur

Makes 4-6 servings


For omelette
300 g tofu, cut into 2 cm cubes
5 eggs, lightly whisked
1/2 tsp salt
1/2 tsp pepper

For sauce
5 cloves garlic
8 red chilies
3 bird's eye chilies (optional)
2 tsp shrimp paste, belacan
1/4 tsp salt
2 tbsp palm sugar, gula melaka
2 tbsp kecap manis
100 g peanuts, roasted or deep-fried and ground
150 ml water
Oil for deep-frying peanuts and chilies

1 cucumber, quartered and sliced thinly
5 lettuce, shredded finely
100 g beansprouts, blanched or raw
2 stalks Chinese celery, chopped
2 stalks spring onion, chopped
Fried shallot flakes


To prepare peanut sauce, deep-fry garlic and chilies in a bit of oil for 3 minutes. Drain.
Combine chilies, shrimp paste, salt and palm sugar in a food processor or mortar and pestle. Grind into smooth paste.
Transfer to bowl and dilute with water.
Deep-fry peanuts and grind the peanuts until slightly coarse.

To prepare omelette, combine egg and tofu cubes in a bowl and make 5-6 omelette in a non-stick pan.

To serve, mix sauce with ground peanuts. Arrange lettuce, cucumber, omelette and bean sprouts in an individual serving plate. Sprinkle chopped spring onion, celery and shallot flakes. Pour peanut sauce on top generously.

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13 Responses to “Tofu and Egg Omelette Salad”

  1. 1

    shuhan — May 10, 2012 @ 3:41 am

    this actually looks pretty much like the recipe for my must-have sambal tumis! I use it to top everything! About to post a recipe for these chilli eggs that are basically hard boiled eggs, that’s deep fried , and then smothered in that sambal, just freaking delicious!

    What I really love about this salad are the fried shallot flakes on top! they make evrything better imo haha!

  2. 2

    Duncerblur — May 11, 2012 @ 2:26 am

    OMG, I luuuurve tahu telur and can eat it every day. Unfortunately I can’t but I am gonna try your recipe one of these days. Brilliant!

  3. 3

    beetrice — May 14, 2012 @ 2:17 am

    I actually didn’t know about tahu telur until coming to SG and an Indonesian shop below my office served it! The presentation is a bit different though, but with the same ingredients…it’s delicious! Only wish they didn’t add so much sauce into the mix as it’s quite sweet and cloying after a while.

    Will have to give your recipe a try one of these days! :)

    • Jun replied: — May 15th, 2012 @ 9:22 pm

      Yes the sauce could be nuisance. But I love to wet the rice with the sauce. :D You could just use store-bought peanut sauce. The rest is piece of cake.

  4. 4

    blessedfin — May 30, 2012 @ 3:06 am

    gosh, I miss tahu telor !

  5. 5

    Silvia — June 2, 2012 @ 4:14 am

    What a coincidence! I have tofu and no idea how to eat it, because I don’t want to eat it plain.. and then BANG! Oh I am so happy, I will have to try this.

  6. 6

    Su-yin — June 21, 2012 @ 8:03 pm

    Just discovered your blog (was googling for a kee chang/alkaline dumpling recipe) – and I love it already! Gorgeous photos as well. :)

  7. 7

    Jessica — July 31, 2012 @ 6:32 pm

    I’ve tried your recipe and I love it!!
    But beside terasi, I also use petis. It is also a fermented shrimp paste but black and give a more savoury, tangy and sweet flavour.

    • Jun replied: — September 26th, 2012 @ 11:06 pm

      Petis is not very common here in North Sumatra, but yeah it can be used as terasi’s substitute.

  8. 8

    Elaine — August 6, 2012 @ 8:25 pm

    It is a nice idea to mix tofu with beaten eggs. I use egg yellow to mix with tofu once and I should definitly try with this one too. It is really bad that I do not have a food processer too. Maybe I need to get one as soon as possible.

    • Jun replied: — September 26th, 2012 @ 11:07 pm

      I know! It would made my life very, very simpler with one :D

  9. 9

    Jiewa @ INIJIE — August 18, 2012 @ 2:42 am

    In Surabaya, some vendor sell it without bean sprouts. Some even without the egg, they call it ‘Tahu Tek.. :)

    • Jun replied: — September 26th, 2012 @ 11:00 pm

      It has been a while since I travel to other parts of Indonesia. Will try to when I have chance. Tahu ten would be in my list.

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