Spicy Tofu Omelet

Preparation info

  • Difficulty


  • Serves


    as an Appetizer

Appears in

Cooking One on One

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.


  • 2 ounces fresh bean sprouts
  • 4 eggs
  • ½ teaspoon salt
  • 6 ounces Chinese tofu, drained and cut into ¼ -inch dice
  • 1 teaspoon vegetable oil
  • 2 fresh red or green chiles, seeds removed, finely sliced
  • 2 tablespoons bottled or homemade Ketjap Manis or sweet soy sauce
  • 1 tablespoon white vinegar
  • 2 to 3 tablespoons crushed roasted peanuts
  • 3 tablespoons Fried Shallot or Garlic Chips
  • 1 tablespoon fresh parsley leaves


BLANCH THE BEAN sprouts in boiling water for 15 seconds. Drain and run some cold water over them to refresh them. Drain well and set aside. In a medium bowl, lightly beat the eggs with the salt and add the tofu.

Heat the safflower oil in a 10-inch nonstick skillet or heavy cast iron frying pan, then use a wadded-up paper towel to spread the oil over the whole pan bottom. Add half the egg mixture (make sure half the tofu comes with it), tilting the pan to make a thin omelet. Cook over medium heat, until the egg is set and the underside is lightly browned. Carefully turn over the omelet (usually a spatula and tongs together works best). As soon as it’s set, remove and place on a large heated plate. Repeat to make the second omelet.

Scatter the bean sprouts and chiles over each omelet. Combine Ketjap Manis and vinegar, and drizzle over the omelets. Garnish with peanuts, Fried Shallot or Garlic Chips, and parsley leaves. To serve, cut into wedges.

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