Indonesian bean curd omelettes served with a savory tomato-soy sauce, garnished with sliced green onion.

Tahu Telur

Sauce:

1 tablespoon peanut oil

1 small onion, very finely chopped

2 cloves garlic, finely minced

1 firm, ripe tomato, finely chopped

2 tablespoons dark soy sauce

2 tablespoons water

1 tablespoon granulated sugar

 

Omelettes:

3 squares fresh bean curd

3 large eggs, beaten

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 green (spring) onions, finely chopped

Peanut oil for frying

1. For the sauce: In a small saucepan, heat the oil and fry onion and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.
2. Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
3. For the omelettes: Chop bean curd into small pieces or mash roughly with a fork. Stir into the eggs, season with salt and pepper; add the green onions.
4. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.
5. Serve immediately topped with the sauce. If desired, garnish with thin diagonal slices of the green onion.

Makes 4 servings.