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Vegetarian, South and Southeast Asian

Tahu telur with rice

Tahu telur is an Indonesian tofu omelet served with peanut sauce and jasmine rice. This recipe serves 4, takes 30 minutes, rates very easy, and costs €2.00 per person. The trick is browning the tofu well before pouring in the eggs, so it stays crisp under the omelet.

Tonight, a tahu telur from Java, a golden tofu omelet topped with a kecap manis peanut sauce, served with bean sprouts and rice.

Tahu telur with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Tahu telur is the omelet with a surprise inside. On the outside, the eggs stay soft, while inside, the tofu keeps its crunch because it browns alone before the eggs go in. The peanut sauce with kecap manis, both sweet and salty, coats everything, and the bean sprouts bring a fresh crunch of their own. It's a complete, simple dish that breaks up the usual routine without complicating your evening.

This is the kind of weeknight dinner that feels reassuring, ready in thirty minutes with ingredients you can find easily. Kids generally like the peanut sauce and the soft omelet, as long as you go easy on the chili. You can also make it for a quieter Sunday night, or to introduce a different cuisine without reaching for anything complicated. Mon Chou walks you through keeping that tofu crisp all the way to the table.

The ingredients

4 people

Dairy

  • Firm tofu 400 g
  • Eggs 6

Fruits and vegetables

  • Bean sprouts 200 g
  • Green onion 2
  • Garlic 2 cloves
  • Chili pepper 1

Pantry

  • Peanut butter 4 tbsp
  • Kecap manis or sweet soy sauce 3 tbsp
  • Jasmine riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Soy, Peanuts

The step by step recipe

  1. Cook the jasmine rice in salted water. 12 min

    Let it sit covered off the heat to finish steaming.

  2. Mix the peanut butter with the kecap manis, crushed garlic and chili, and a little warm water to get a smooth sauce.

    Adjust the water amount, the sauce should pour in a ribbon.

  3. Cut the tofu into cubes and brown it in hot oil with a pinch of salt. 8 min

    Don't stir it too much, it breaks apart easily.

  4. Beat the eggs with the green onion, pour over the tofu, let set over low heat, then flip the omelet. 6 min

    Use a plate to flip the omelet without breaking it.

  5. Blanch the bean sprouts for one minute, serve the omelet cut into portions over the rice with the sprouts, and top with sauce. 1 min

    The blanched sprouts still stay crunchy.

Our tips to get it right

  • Drain the tofu well before cutting it into cubes, excess water keeps it from browning nicely in the pan.
  • Make the peanut sauce before cooking the tofu and eggs, it thickens as it cools and you save time when serving.
  • Mince the chili and garlic very finely so they blend into the sauce without leaving sharp bites.

The variations

  • Swap the firm tofu for thinly sliced tempeh, it brings a stronger flavor and an even firmer texture.
  • For a milder version for kids, leave the chili out of the sauce and serve it on the side for adults who want heat.
  • Add peeled shrimp browned alongside the tofu for a richer version, without changing anything else in the recipe.

What to serve it with

  • Unsweetened iced green tea
  • Fresh sliced cucumber
  • A light clear broth starter

Storage

Keep the omelet and the sauce separately in sealed containers in the fridge for up to 2 days. Reheat the omelet in a pan over low heat so it doesn't turn rubbery, and warm the sauce in the microwave with a spoon of water. This dish doesn't freeze well because of the eggs and bean sprouts.

Questions about this dish

Can I make the peanut sauce ahead of time?

Yes, you can make it the day before and keep it in a sealed jar in the fridge. It thickens as it cools, so loosen it with a little warm water before serving.

Which tofu works best to keep the omelet crispy?

Use firm tofu, not silken, and drain it well before cutting it into cubes. That's what lets it brown properly in the pan without releasing water.

How do I flip the omelet without breaking it?

Slide the omelet onto a large flat plate, place the pan upside down over it, then flip the whole thing in one firm motion. The omelet lands back in the pan cooked side up.

Can I replace the kecap manis if I don't have any?

Yes, mix regular soy sauce with a bit of brown sugar or honey to get that same sweet and salty flavor. The result is close, though kecap manis has a deeper taste.

How long does it take to make a tahu telur, Javanese tofu omelet, with peanut sauce and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a tahu telur, Javanese tofu omelet, with peanut sauce and rice?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tahu telur, Javanese tofu omelet, with peanut sauce and rice cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, peanuts. Always check the labels of the products you buy.

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