Tahu Telur

Growing up in Singapore, Tahu Telur was one of my favourite hawker dishes. I haven’t had it in over 13 years and had a sudden yearning for it. I figured I’d give making the dish a shot and the recipes online didn’t look too difficult. Some recipes recommend using an empty tin can to hold the tofu together while frying. This was an absolute disaster for me. I had oil overflowing and almost started a kitchen fire. In the end I just scooped the tofu mixture straight into the hot oil and that worked better for me.

The recipe below is my version, and it looks like A LOT of work, but it really isn’t too bad and the end result was worth it. Mangy who hates eggs and is equally iffy about tofu still finished ¾ of the dish (leaving me hungry!).

You’ll need (garnish):

  • ¼ red onion (sliced finely)
  • 1 birds eye chili (sliced finely)
  • 1 garlic (sliced finely)
  • ½ inch ginger (sliced finely)
  • Oil for frying

You’ll need (sauce):

  • 50ml Kecap Manis
  • 1 birds eye chili (chopped finely)
  • 1 garlic (grated)
  • ½ teaspoon Ayam Brand Satay seasoning powder
  • ½ tablespoon crunch peanut butter
  • Water (to thin sauce out to desired consistency)

You’ll need (egg and tofu mix):

  • 3 eggs
  • 1 tablespoon corn flour
  • 1 tablespoon water
  • 1 teaspoon finely chopped coriander
  • ½ teaspoon finely chopped celery leaves (optional)
  • 1 garlic (grated)
  • Salt to taste
  • White pepper to taste
  • 300g silken tofu (cut into ½ inch cubes)
  • Oil for frying

You’ll need (topping):

  • 1 cucumber (sliced finely)
  • 1 carrot (sliced finely)
  • 1 asparagus (sliced finely)
  • Fresh coriander
  • 1 tablespoon crushed peanuts

Method:

Prepare garnishing first. Heat oil, fry all garnishing ingredients until crisp and golden brown. Remove and drain on some kitchen paper.

Prepare sauce by heating all ingredients over a low heat until the peanut butter melts and mixes well into the sauce. Set aside.

Beat the eggs with the corn flour and water. Add coriander, celery leaves, garlic, salt and pepper and mix well. Stir the tofu in carefully. Heat oil until almost smoking hot. Using a ladle, pour in a spoonful of the mixture into the hot oil. The mix should foam up and start to crisp quickly. Be careful that the oil doesn’t overflow. Repeat process until all the mix has been fried.

To assemble, lay the tofu cakes on a plate, drizzle some sauce on top. Arrange vegetables over the tofu. Add fried garnishing and crushed peanuts, pour more sauce on top. Enjoy!

Click here for printable version.

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