Tofu Omelette Ayoma Style
Ingredients
- 3 chicken eggs
- 2 blocks of white tofu, diced and soaked in salt water
- 3 cloves of garlic, bruised and minced
- Salt, and pepper
- Cornstarch
- 1 spring onion, sliced
- 2 tbsp peanut butter/pecel seasoning
- 1 tbsp tamarind juice
- Sweet soy sauce
- 1 tbsp palm sugar
- Bean sprouts, blanched
- 1 tbsp butter
Cooking Instructions
- Drain tofu off salt water, coat with cornstarch, then fry. Pat dry with oilabsorbent tissue and set aside.
- Make the peanut sauce: saute garlic until fragrant and add peanut butter/pecel seasoning, palm sugar, soy sauce, and tamarind juice.
- Beat eggs together with salt and pepper and fry in butter in a non-stick pan. Aim for a round shape and add fried tofu on top before the egg sets.
- Plate the tofu omelette garnished with bean sprouts and peanut sauce on top. Sprinkle sliced spring onions to complete the dish.
- Enjoy.
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