Tofu Omelet Indonesia Food

TOFU OMELET INDONESIA

Steps:

• Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.
• Mash the tofu or chop very small.
• Combine tofu, eggs and salt in a bowl.
• Heat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way.
• Top each with sprouts and chiles.
• Combine the soy sauce and vineger. Drizzle over the omelets.
• Garnish with peanuts, shallot flakes and parsley leaves.

TOFU OMELETTES WITH SOY DRESSING

Steps:

• Put 50ml of the soy sauce and half the lime juice in a shallow dish. Crush in 2 garlic cloves. Slice the tofu into four equal squares and add to the marinade. Cover and leave to marinate in the fridge for at least 20 mins, turning halfway through.
• Meanwhile, fill a medium saucepan a quarter full with water, then put on a medium heat until it starts to simmer. Sit a colander over the pan, add the broccoli, cover and steam for 10 mins, or until tender. Meanwhile, grate the remaining garlic and the ginger into a small bowl. Stir in the remaining soy sauce and lime juice, the red chilli and honey. Set aside.
• Drain the tofu and thoroughly pat dry. Whisk the eggs in a bowl with a pinch of salt.
• Heat ½ tsp oil in a frying pan over a medium-high heat. Once hot, add a piece of the tofu to the pan and pour a quarter of the egg over it. Use a fish slice to push the egg towards the tofu - you should end up with a little eggy tofu square. Cook for 2-3 mins on each side until golden, carefully turning. Set aside, cover to keep warm and repeat with the remaining oil, tofu and egg.
• Cook the rice following pack instructions. Serve the tofu omelettes with the rice, broccoli and a drizzle of the chilli dressing.