Tahu Telor or Fluffy Eggs With Bean Curd is an Indonesian comfort food which is simple and yet so delicious! I always order it whenever I dine at an Indonesian restaurant back in Asia. Sadly, the restaurants here in Vancouver does not serve Tahu Telor in that method, so, I decided to try to replicate the dish at home, in a simplified method and presentation though. The bean curd is deep-fried using a special mold. I wish I have a picture to show you, but sorry I don’t. The end result, or shall I say, taste-wise, it turned out pretty good or maybe even a tad better than at the restaurant. Anyway, I love anything tofu as they are full protein and is so delicious. Tofu telor is another great meat-less alternative to get your protein requirements!
Tahu Telor-Fluffy Eggs With Bean Curd
175 g (½ pack) Firm Bean Curd, cubed
4 Large Eggs
1/8 tsp Sea Salt or to taste
A Pinch of White Pepper
1/8 tsp Soy Sauce
4 Tbsp Indonesian Kicap Manis (Sweet Soy Sauce)
2 Thai Bird’s Eye Chilies, chopped
1 Tbsp Lime Juice
60 g Bean Sprouts, lightly blanched
½ Cucumber, julienned
Chopped Red Chilies, optional
In a small bowl, combine all the sauce ingredients and mix well. Adjust seasoning with lime juice, if necessary.
Add about 2 Tbsp of oil in a cast-iron or non-stick pan over moderate to high heat. Fry the bean curd in few batches until light golden in color. Drain the bean curds on a paper towel, and set aside.
In a large mixing bowl, combine the eggs, sea salt, pepper, and soy sauce. Beat the egg mixtures until lightly frothy (about 1 minute).
Using the same pan, add another 1/2 to 1 Tbsp of oil over medium heat. Pour the egg mixtures onto the pan, and scatter the bean curd on top of it. Use a lid and cover the pan, let the egg mixtures cook for about 5 to 6 minutes, or until the eggs are golden brown in color.
To serve, top the tahu telor with some bean sprouts and cucumber. Serve immediately with the prepared sauce.