Cara Masak Tahu Telur Yang Enak Dan Simpel

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

1. 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

2. 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

3. Slice Aromatics

   Thinly slice the shallots, garlic, red curly chilies (lengthwise), and cut the scallions into 3‑cm pieces. Set all aside.

   Time: PT5M

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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