Spicy Tofu Omelet

Name: Spicy Tofu Omelet
Yield: Serves 4 as an Appetizer or 2 as a Main Course
Cuisine: Indonesia
Ingredients: 2 tablespoons bottled or homemade Ketjap Manis or sweet soy sauce; 1 tablespoon white vinegar; 2 tablespoons bottled or homemade Ketjap Manis or sweet soy sauce; 2 tablespoons bottled or homemade Ketjap Manis or sweet soy sauce; 3 tablespoons Fried Shallot or Garlic Chips; 1 tablespoon fresh parsley leaves; 2 to 3 tablespoons crushed roasted peanuts; 3 tablespoons Fried Shallot or Garlic Chips; 1 teaspoon vegetable oil; 6 ounces Chinese tofu, drained and cut into ¼ -inch dice; 2 fresh red or green chiles, seeds removed, finely sliced; 2 fresh red or green chiles, seeds removed, finely sliced; 2 ounces fresh bean sprouts; ½ teaspoon salt; 4 eggs

Preparation info

Serves
4
as an Appetizer

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This is my variation of a popular street snack sold in Indonesia. Ketjap manis is a delicious condiment used widely in Southeast Asia. (Does the word “ketjap” ring a bell? Ketjap manis is the exotic ancestor of our own dear ketchup.) It’s delicious as a “drizzle” and as an addition to marinades, sauces, and stir-fries. You can buy it bottled in Asian markets. The key to cooking the shallot chips is to do it slowly, making sure they don’t burn.

Ingredients

Asia
Indonesia
Snack
Starter
Main course
Vegetarian
Spicy
South East Asia

Ingredients

Method