Cara Masak Tahu Telur Yang Enak Dan Simpel
Cara Masak Tahu Telur Yang Enak Dan Simpel is a easy Indonesian recipe that serves 3. 250 calories per serving. Recipe by mami cinta on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $23.01 total, $7.67 per serving
Ingredients
- 300 g White Tofu (firm tofu, cut into 1‑2 cm cubes)
- 3 pcs Eggs (large, room temperature)
- 3 pcs Shallots (thinly sliced)
- 2 pcs Garlic (thinly sliced)
- 4 pcs Red Curly Chilies (sliced lengthwise; adjust for heat)
- 2 stalks Scallions (cut into 3‑cm pieces)
- 2 tbsp Sweet Soy Sauce (Indonesian kecap manis)
- 2 tbsp Oyster Sauce (Chinese oyster sauce)
- 2 tbsp Palm Sugar (grated; can substitute brown sugar)
- 1 tsp Salt (fine sea salt)
- 1 tsp Mushroom Broth Powder (instant mushroom stock; can use vegetable bouillon)
- 2 tbsp Tomato Sauce (plain tomato ketchup style sauce)
- 150 ml Water (room temperature)
- 1 tsp Unsalted Butter (cut into small pieces)
- 2 tbsp Cooking Oil (vegetable or canola oil for sautéing)
Instructions
Prepare Tofu
Rinse the white tofu under cold water, pat dry, and cut into bite‑size cubes (about 1‑2 cm). Transfer to a large bowl and set aside.
Time: PT5M
Beat Eggs
Crack the three eggs into a small bowl and whisk with a spoon until yolk and white are just combined; avoid creating too much foam.
Time: PT2M
Slice Aromatics
Thinly slice the shallots, garlic, red curly chilies (lengthwise), and cut the scallions into 3‑cm pieces. Set all aside.
Time: PT5M
Make Sauce
In a small bowl combine sweet soy sauce, oyster sauce, palm sugar, salt, mushroom broth powder, tomato sauce, and water. Stir until the sugar dissolves and the mixture is uniform.
Time: PT3M
Sauté Aromatics
Heat 2 tbsp cooking oil in the pan over medium heat. Add the sliced shallots and garlic, stirring until fragrant and the shallots become translucent.
Time: PT3M
Add Chilies
Add the sliced red chilies to the pan and stir‑fry for about a minute until they soften and release aroma.
Time: PT1M
Combine Tofu and Egg
Add the cubed tofu to the pan, then pour the beaten eggs over it. Gently stir, allowing the egg to set into soft curds that coat the tofu. Cook for about 5 minutes, keeping the heat at medium.
Time: PT5M
Add Sauce and Simmer
Pour the prepared sauce over the tofu‑egg mixture. Stir well to coat everything evenly. Continue cooking on medium heat until the sauce thickens and becomes slightly glossy, about 5 minutes.
Time: PT5M
Finish with Butter and Scallions
Add the teaspoon of butter and the sliced scallions. Stir until the butter melts and the scallions are just wilted, about 1 minute.
Time: PT1M
Serve
Turn off the heat, transfer the stir‑fry to a serving plate, and enjoy immediately with hot steamed white rice.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Non‑vegetarian, Contains gluten, Contains soy
Allergens: Eggs, Soy, Shellfish (oyster sauce), Dairy (butter), Wheat (possible in oyster sauce)
Ingredient Substitutions
- Instead of White Tofu: Extra-firm tofu, Tempeh
- Instead of Eggs: Egg replacer
- Instead of Shallots: Red onion
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Red Curly Chilies: Bird's eye chilies
- Instead of Scallions: Green onions
- Instead of Sweet Soy Sauce: Regular soy sauce + brown sugar
- Instead of Oyster Sauce: Mushroom sauce (vegetarian)
- Instead of Palm Sugar: Brown sugar
- Instead of Mushroom Broth Powder: Vegetable bouillon powder
- Instead of Unsalted Butter: Margarine
- Instead of Cooking Oil: Peanut oil, Sunflower oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Mixing Bowl
- Small Mixing Bowl
- Measuring Spoons
- Frying Pan or Wok
- Spatula or Wooden Spoon
- Stove
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Do not over‑whisk the eggs; keep the mixture just combined.
- Stir gently when adding tofu and egg to prevent tofu from breaking apart.
- Allow the sauce to thicken before adding butter; this ensures a glossy finish.
- Add butter at the very end to avoid burning.
Chef Tips from the Video
- Pat the tofu dry before cooking to achieve a light crisp on the edges.
- Use a wok for faster, even heat distribution.
- Add a splash of lime juice just before serving for extra brightness.
- If you prefer a richer sauce, substitute half the water with chicken broth.
Troubleshooting
Sauce remains watery and does not thicken.
Increase the simmer time on medium heat, stirring frequently; if still thin, add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).
Tofu falls apart during cooking.
Use firm or extra‑firm tofu and press out excess moisture before cutting; handle gently when stirring.
Egg becomes rubbery.
Cook the egg only until just set; keep the heat medium and stir continuously to maintain a soft texture.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; tofu texture degrades when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce mixture a few hours ahead and refrigerate.
- Cut the tofu and store in water in the fridge to keep it fresh.
- Pre‑slice all aromatics and keep them in separate containers.
Frequently Asked Questions
What is the cultural significance and history of tofu and egg stir-fry in Indonesian cuisine?
Tofu and egg stir‑fry, known locally as "tahu telur", is a humble household staple in Indonesia, especially popular during month‑end when budgets are tight. It reflects the Indonesian tradition of creating satisfying meals from inexpensive, readily available ingredients while balancing sweet, salty, and spicy flavors.
What are the traditional regional variations of tofu and egg stir-fry in Indonesian cuisine?
In Java, the dish often includes kecap manis and shrimp paste for deeper umami, while in Sumatra it may feature a richer coconut‑milk base and more chilies. Some regions add tempeh alongside tofu for extra texture, and coastal areas sometimes incorporate fish sauce instead of oyster sauce.
How is tofu and egg stir-fry traditionally served in Indonesia?
It is typically served hot alongside a mound of steaming white rice, sometimes accompanied by a side of fresh cucumber slices or a simple sambal for extra heat. In family meals it may be part of a larger spread that includes fried tempeh, sambal goreng, and vegetable dishes.
During which occasions or celebrations is tofu and egg stir-fry commonly prepared in Indonesian culture?
Because it is quick and inexpensive, the dish is often prepared for everyday family meals, but it also appears during informal gatherings such as after‑school snacks, weekend family lunches, and during the month‑end "gajian" (pay‑day) celebrations when households stretch their budget.
How does tofu and egg stir-fry fit into the broader Indonesian cuisine tradition?
The dish exemplifies the Indonesian culinary principle of balancing sweet, salty, and spicy flavors in a single plate. It showcases the use of soy‑based protein (tofu), eggs, and common pantry sauces like kecap manis and oyster sauce, which are staples across the archipelago.
What are the authentic traditional ingredients for Indonesian tofu and egg stir-fry versus acceptable substitutes?
Traditional ingredients include firm white tofu, chicken eggs, shallots, garlic, red chilies, scallions, sweet soy sauce (kecap manis), oyster sauce, palm sugar, and mushroom broth powder. Substitutes can be regular soy sauce with brown sugar for kecap manis, mushroom sauce for oyster sauce, and brown sugar for palm sugar.
What other Indonesian dishes pair well with tofu and egg stir-fry?
It pairs nicely with nasi putih (steamed rice), simple vegetable side dishes like sautéed green beans, fried tempeh, or a fresh cucumber‑tomato salad dressed with lime and salt. A small serving of sambal terasi adds extra heat if desired.
What makes Indonesian tofu and egg stir-fry special compared to other Asian tofu‑egg dishes?
The use of sweet soy sauce and palm sugar gives the dish a distinctive caramelized sweetness, while the addition of butter at the end creates a silky, glossy finish uncommon in many other Southeast Asian stir‑fries.
How has Indonesian tofu and egg stir-fry evolved over time?
Originally a simple home‑cooked meal using only soy sauce and salt, modern versions incorporate a richer sauce blend (kecap manis, oyster sauce, tomato sauce) and butter for a restaurant‑style sheen, reflecting the influence of global cooking trends and increased ingredient availability.
What are the most common mistakes to avoid when making Indonesian tofu and egg stir-fry?
Common errors include over‑whisking the eggs, which creates a foamy texture; cooking the sauce too quickly, causing it to burn; and stirring the tofu too vigorously, which breaks the cubes. Keep the heat medium and stir gently for best results.
Why does this Indonesian tofu and egg stir-fry recipe use butter at the end instead of cooking it earlier?
Adding butter at the end prevents it from burning and allows it to melt into the sauce, giving a smooth, glossy finish and richer mouthfeel without compromising the delicate texture of the tofu and egg.
What does the YouTube channel Mami Cinta specialize in?
The YouTube channel Mami Cinta focuses on easy, budget‑friendly Indonesian home cooking, offering step‑by‑step tutorials for everyday meals that use simple, readily available ingredients.
How does the YouTube channel Mami Cinta's approach to Indonesian cooking differ from other cooking channels?
Mami Cinta emphasizes quick preparation, minimal equipment, and cost‑effective recipes, often highlighting how to transform basic pantry items into flavorful dishes, whereas many other channels may focus on elaborate techniques or gourmet presentations.
Last updated: August 28, 2026
