Golden-brown fried tofu in a thin, soft omelet, with peanut sauce, crunchy bean sprouts and fresh cucumber. Petis udang gives the sauce a savory depth; served with rice, this makes a complete meal.
Tahu telur combines tofu and egg with a sauce and fresh or crunchy toppings. This version is inspired by the combination associated with Surabaya: the peanut sauce gets a little petis udang, a thick, savory shrimp paste that adds plenty of flavor without needing much. Petis is salty and intensely flavored, so taste the sauce before adding extra salt. Smooth peanut butter or finely ground peanuts work best as a base; either makes it easy to adjust the thickness.
The tofu develops golden-brown edges while the egg around it stays soft. Pat the tofu thoroughly dry and cut it into small cubes so they heat evenly in a thin layer of egg. Don’t cook too much at once: an overcrowded pan cools down and makes the omelet harder to flip in one piece. A small frying pan helps. Let the egg set firmly on the bottom first, then carefully flip the omelet; a few soft spots on top aren’t a reason to turn it over yet.
The sauce should be creamy and easy to spoon, not so thick that it clings to the toppings. Petis udang is available at Indonesian and Asian grocery stores. If you can’t find it, you can leave it out; the peanut sauce will still be delicious, but it will miss that characteristic savory note. Add the water in small splashes, then season the sauce with tamarind for a little tartness and kecap manis for sweet-and-salty depth. If you don’t have tamarind paste, you can use a small squeeze of lime juice.
Bean sprouts and cucumber add freshness alongside the warm, rich omelet and sauce. Rinse the bean sprouts well and briefly blanch them if you’d rather not eat them as raw; then drain them well so they don’t water down the sauce. Prawn crackers add a light crunch and taste best when added just before eating. Adjust the amount of chili and kecap to taste; toppings and sauces vary from cook to cook, so keep the basics simple and taste as you go.
Serve the tahu telur right away, with warm rice and the toppings on the side or spooned over the top. That way, everyone can choose how much sauce, cucumber and prawn crackers to add to their plate. Expect a contrast of soft tofu and egg, creamy peanut sauce, fresh vegetables and crisp prawn crackers. If you have any sauce left over, cover and refrigerate it, then warm it gently with a splash of water; the fried egg and tofu are best fresh.
Cook the rice according to the package directions. Keep warm.
Pat the tofu dry and cut into cubes about 1½ cm in size. Beat the eggs with the salt, then stir in the tofu.
Grind the peanuts, garlic and bird’s eye chili in a small food processor until finely crumbled. Mix with the petis udang, kecap manis, tamarind paste and warm water. Stir until smooth and easy to spoon; thin with a splash of water if needed.
Bring a saucepan of water to a boil. Blanch the bean sprouts for 30 seconds, drain and let them drain well. Cut the cucumber into thin strips.
Heat 1 tablespoon of oil in a small frying pan over medium-high heat. Spoon in half of the tofu and egg mixture and spread the tofu into a thin layer. Cook for 2–3 minutes, until the underside is golden brown and the top is mostly set. Carefully flip and cook for another 1–2 minutes. Repeat with the remaining oil and mixture.
Place the omelets on plates and spoon the peanut sauce over them. Scatter the bean sprouts and cucumber on top, and serve with the prawn crackers and warm rice.
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