The Fantastic Tofu Omelet

It never occurred to me to put tofu in an omelet until I tried Tahu Telor in an Indonesian restaurant in Southern California.  The texture of the tofu is wonderful in contrast to that of the cooked eggs. And it's topped with peanut sauce and the sweet, lightly spiced soy sauce, known as Kecap Manis.  It's a wonderful change of pace from traditional omelets, for brunch, lunch, or a light dinner.  

Tip: You might be able to find one or both of the sauces in the Asian section of your grocery store. If not, both recipes are below and can be made ahead of time. Any leftover sauce can be served with grilled meat, chicken or fish, or even drizzled over steamed vegetables. Enjoy!

For more, visit www.magicalmeltingpot.com 

Tofu Omelet
Makes 2 servings

3 eggs, lightly beaten
1/2 teaspoon salt or 2 teaspoons Asian fish sauce
7 ounces soft tofu (1/2 of a 14-ounce refrigerated package), cut in small rectangular pieces
2 teaspoons vegetable oil
Peanut sauce (store bought or recipe below)
Kecap Manis (sweet soy sauce: store bought or recipe below) 
Chopped chilis (optional)

1.  In a small bowl, combine the beaten eggs, salt, and tofu pieces.

2.  Heat the oil in a medium size frying pan.

3.  Add the eggs and tofu and cook until golden brown on the bottom. Flip the omelet and cook until the other side is done.

4.  Remove from heat and transfer to a serving plate.

5.  Drizzle the peanut sauce and the sweet soy sauce over the omelet. Garnish with the chopped chilis, if desired.

Peanut Sauce
Makes about 1 cup

1 tablespoon vegetable oil
2 tablespoons minced shallots
1/2 cup smooth peanut butter
1/2 teaspoon ground cayenne pepper
2 tablespoons sugar
1 tablespoon fish sauce (Nam Pla)
1/2 cup canned coconut milk
2 tablespoons lime juice

1. In a medium size saucepan, heat the oil over high heat for a minute before adding the shallots. Stir until shallots turn translucent, about 1 to 2 minutes.

2. Add the remaining ingredients, except for the lime juice. Reduce heat to medium-high. Continue to stir until the peanut butter is dissolved and the sauce begins to boil. Let cook another 1 to 2 minutes.

3. Remove from heat and let cool before adding the lime juice. Serve or refrigerate. It will keep for a couple of days. If it has been refrigerated, heat over low heat and add a little water, if it seems too thick.

Kecap Manis (Sweet & Lightly Spiced Soy Sauce)
(makes about 1 1/2 cups) 

2/3 cup dark brown sugar
2/3 cup water
1/2 cup soy sauce
1/4 cup molasses
1/4 teaspoon ground ginger or 1 teaspoon ground fresh ginger
1/4 teaspoon ground coriander
1/4 teaspoon black pepper 

1.  In a medium saucepan, heat the sugar and water and stir until sugar dissolves. Simmer over medium heat another 2 minutes. 

2.  Add the remaining ingredients and stir. Simmer about 7 more minutes, until the sauce starts to thicken. 

3.  Allow to cool. It can be stored for several weeks in the refrigerator.