Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 4 eggs, beaten
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground white pepper
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1/4 cup of white vinegar
- 1/4 cup of granulated sugar
- 1/4 cup of ketchup
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped shallot
- 1 red bell pepper, cut into small cubes
- 1 green bell pepper, cut into small cubes
- 1/4 cup of chopped scallions
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine the beaten eggs, flour, salt, and white pepper. Mix well until the batter is smooth.
2. Add the tofu cubes to the batter and mix until the tofu is coated evenly.
3. In a non-stick frying pan, heat the vegetable oil over medium heat.
4. Scoop a tablespoon of the tofu and egg mixture and drop it into the hot oil. Repeat until all the mixture is used up.
5. Fry the tofu and egg mixture until golden brown, about 2-3 minutes on each side. Remove from the pan and set aside.
6. In a saucepan, combine the water, vinegar, sugar, ketchup, cornstarch, soy sauce, and sesame oil. Mix well until the cornstarch is dissolved.
7. Heat the saucepan over medium heat and bring the mixture to a boil. Stir constantly until the sauce thickens.
8. In a separate pan, sauté the garlic and shallot until fragrant.
9. Add the red and green bell peppers and sauté for 2-3 minutes until the peppers are slightly softened.
10. Add the sweet and sour sauce to the pan and mix well.
11. Add the fried tofu and egg mixture to the pan and mix until the tofu is coated with the sauce.
12. Garnish the dish with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Firm tofu can be substituted with extra firm tofu or tempeh.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Red and green bell peppers can be substituted with any other bell peppers or vegetables of your choice.
Variations:
- Add shrimp or chicken to the dish for added protein.
- Add pineapple chunks for a tropical twist.
- Use honey instead of sugar for a healthier option.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Make sure to drain the tofu well before using it in the recipe to prevent excess moisture.
- Use a non-stick frying pan to prevent the tofu and egg mixture from sticking to the pan.
- To make the dish more crispy, add a tablespoon of cornstarch to the batter.
Storage instructions:
Store the leftover dish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish on a bed of steamed rice with a side of stir-fried vegetables.
Garnishes:
Garnish the dish with chopped scallions or cilantro.
Pairings:
Pair the dish with a cold glass of iced tea or a light beer.
Suggested side dishes:
Serve the dish with a side of stir-fried vegetables or a simple green salad.
Troubleshooting advice:
- If the batter is too thick, add a tablespoon of water at a time until the desired consistency is achieved.
- If the sauce is too thick, add a tablespoon of water at a time until the desired consistency is achieved.
Food safety advice:
Make sure to cook the dish thoroughly to prevent any foodborne illnesses.
Food history:
Tahu Telur is a popular Indonesian dish that combines tofu and eggs. It is often served as a street food snack or as a main dish in Indonesian restaurants.
Flavor profiles:
The dish has a crispy texture from the fried tofu and egg mixture and a sweet and sour flavor from the sauce.
Serving suggestions:
Serve the dish hot with a side of steamed rice and vegetables.
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Region: Indonesian