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.