By Andrea Nguyen
There are a number of recipes that didn’t make it into the Asian Tofucookbook. Why? We just did not have enough space. This remarkably easy and versatile Indonesian treat is among the recipes that I set aside to post online. If you have the book already, add this to your Asia tofu recipe collection. If you don’t, this is a recipe that highlights how tofu can be transformed as well as transformative.
Tahu telur (tahu means tofu and telur means eggs) is like egg foo yung with pieces of fried tofu. In its elemental state, a block tofu is subtle in flavor, a canvas for receiving other ingredients. However, if you fry tofu, it gets a little crunchy and nutty tasting, almost like crisp chicken skin.
For these pancakes, small flattish pieces of tofu (I use Trader Joe's firm) get fried and then mixed with egg. The tofu absorbs some of the egg while lending its fattiness to reinforce that of the egg, as if it's an egg extender.
Then the mixture is dropped into hot oil. The amoeba-like pancakes develop crisp surfaces and edges. The delicately rich and eggy result gets crowned with crunchy vegetables and savory-sweet-spicy sauce, typically peanut sauce or chile-spikedsweet soy sauce; both sauces are in the photo above. The combination of texture and flavors is amazing.
I first saw tahu telur in The Best of Indonesian Cooking by Yasa Boga, a group of four entrepreneurial female home cooks. (I got my 2007 copy in Singapore; on Amazon, the book is oddly listed as a children’s book. Whatever.) The Yasa Boga ladies indicated in their book that the pancakes can be made small or large. I made mine extra small so they can be served as a snack. The addition of cornstarch helps to lightly crisp things up. The photo below shows both sides of the finished pancakes, which are each 3 to 4 inches wide.
Serving ideas:
- To turn these tofu and egg pancakes into a Vietnamese dish, serve them with the spicy garlic hoisin sauce (tuong, see Into the Vietnamese Kitchen, page 310). Or make a bunch (double or triple the recipe), wrap them up in lettuce and fresh herbs, and dunk in nuoc cham dipping sauce. I can see these in banh mi sandwich too.
- Vary the vegetables. Try julienned cucumber, carrot, jicama and/or bell pepper instead of the bean sprouts.
- Sriracha or Indian masala chile sauce would be good too. So would spicy umami ketchup!
- The pancakes would be a great accompaniment to Southeast Asian dumplings such as vegetarian crystal dumplings (chai kuih), curry puffs and lemper ayam sticky rice and spiced chicken in banana leaf. I can see eating them with curried chicken bao too!
RECIPE
Indonesian Tofu and Egg Pancakes
Servings: Makes 8, to serve 4 as a snack
Ingredients
8 ounces firm or extra-firm tofu
¾ teaspoon plus scant ¼ teaspoon salt
Oil for pan-frying
1 teaspoon cornstarch
Scant ⅛ teaspoon pepper
2 large eggs
3 to 4 ounces bean sprouts, washed, drained well, then cut into 1-inch lengths
2 to 3 tablespoons chopped cilantro, Vietnamese coriander (rau ram, daun laksa), or Thai basil
Sauce options: (use half the amount if serving both)
4 tablespoons Indonesian sweet soy sauce (kecap manis) mixed with 2 teaspoons Sriracha
½ cup peanut sauce, purchased or homemade
Instructions
- Cut the tofu crosswise into rectangular slices (think matchbox size), each about ⅓ inch thick. Then cut each piece crosswise to yield large postage stamp-size pieces. Put into a bowl. Dissolve ¾ teaspoon salt in 1 ½ cups super hot water (boil the water then measure it out is what I do). Pour the salted water over the tofu. Set aside to soak for 15 minutes, then drain. Transfer the tofu to a non-terry dishtowel or double layer of paper towels placed atop a plate. Drain for 10 to 15 minutes.
- Pour enough oil (about 3 tablespoons) to cover the bottom of a 10-inch nonstick skillet. Heat over medium-high heat. Pan-fry the tofu pieces in 2 batches for about 4 minutes, turning midway, till golden and crisp. Drain on paper towel and cool.
- Halve the cooled tofu pieces crosswise so they are the size of Chiclets gum. Set aside.
- Dissolve the cornstarch in 1 teaspoon of water. Add the scant ¼ teaspoon salt, pepper, and eggs. Beat to combine well. Add the tofu and set aside.
- Add oil, if needed to the skillet to thinly coat the bottom. Heat over medium-high heat until a drop of egg sizzles. For each pancake, spoon about 2 tablespoons of the egg and tofu mixture into the skillet, laying the tofu piece down flat. Fry for about 1 minute on each side until golden brown or rich brown. You can refry the first side for about 30 seconds at the end to get it a bit crisper. Cool on a rack.
- To serve, top each pancake (it doesn't really matter which side you face upward) with bean sprouts and chopped herb. Finish with a drizzle or plop of sauce. Add a little extra herb, if you like. Eat with fork or your hands.
Related posts:
- Vietnamese herb primer
- Basic nuoc cham dipping sauce recipe
- Egg foo yung recipe (a Chinese-American classic)
- St. Paul sandwich recipe (aka Egg Foo Yung sandwich – why not use these Indonesian ditties for a vegetarian take?)
- Master banh mi sandwich recipe
- Spicy umami ketchup recipe
- Sriracha chile sauce recipe
- Indian masala chile sauce
More Recipes: All
- Vietnamese Bolognese (Bo Kho Meat Sauce)
- Hawaiian Tofu Watercress Salad Recipe
- Vietnamese Chile Sauce Recipe (Tuong Ot Vietnam)
- Persimmon Spice Cookies
Reader Interactions
Comments
Biki
OH, this will be made soon! However, I think you meant to write, 30 seconds for first side, not 30 minutes?
Own all of your books, cook frrom them constantly. Am now reading thru the Tofu book, and adore it. I hadn't even heard of tofu pudding.
You my dear are an aboslu*te treasure!Andrea Nguyen
Biki -- Thanks for catching that. Made the edit. It was late last night when I finished this post.
Thanks for getting all my books! Tofu pudding is akin to soy panna cotta. It's amazing stuff, whether you have it savory or sweet.Jacqueline
want. want now.
we were recommending your book yesterday on our Chinatown Tour. I'm adding photos to my iPad to augment the spoken guide, your app and your books will be featured!dawn
Same family as Korean "Haemul Pajeon"? "This is a large, egg pancake, that has various seafood items and vegetables" (copied from Korean restaurant website. Had it last night and really like it.
Love your idea of wrapping it in lettuce leaves.
Your mentioning of having it in a sandwich reminded me of a photo of a banh mi that I saw recently (from your site, maybe?). It has Tau Hu Chien Xa and all the typical Banh Mi stuffings.Andrea Nguyen
Jacqueline, I just reheated some in the toaster oven. Very nice.
Aw, thanks for supporting what I do in so many ways! I want to go on that Chinatown Tour of yours.Andrea Nguyen
Korean pajeons usually involve some rice flour and water. They are all the same ideas. Here, the "glue" is egg.
I was trying to figure out if I should describe tahu telur as a pancake or omelet. Then I looked back in the "Into the Vietnamese Kitchen" and saw that my editor and I decided to call a Viet shrimp and egg ditty -- same idea as here -- a "pancake." If I'd made it one huge one, I'd call it an omelet. My preference is just to say tahu telur but few people would know what I was talking about. The struggles of working in foreign languages... What matters is the taste and these are great.
Nope, the lemongrass tofu wasn't from me. But you could certainly use the lemongrass tofu recipe in "Asian Tofu" (p. 108) for banh mi. Sometimes at Viet tofu shops, there's a lemongrass tofu that's pre-fried.Victoria
Dear Andrea,
I haven't commented before, but I've been a big fan of your books and your blog for quite a while now. I think that I've cooked through most of the recipes in your first cookbook, and I'm slowly working through your book on dumplings. The Tofu book is on my list as well.
I work in the fragrance field, and I'm always amazed by the beauty of traditional Vietnamese pairings--herbs, spices, different flavorings. They are so inspiring to me. I love how you highlight the classical dishes and remain true to their spirit, while often offering your individual interpretations. Thank you for your great work!Andrea Nguyen
Dear Victoria,
Thank you very much for such kind words. I greatly appreciate your support and cooking from the books and recipes online.
You made my day!Peyton Manning Jersey
During the time Gene played, he played in three Peyton Manning Jersey Super Bowls in 1967, 1976, 1980 seasons.In Gene's honor, the NFL has announced that for the 2008-09 season, every player will wear the "G.Gene Upshaw was selected by Broncos Peyton Manning Jersey the Sporting News to the 1969 AFL All- League team.Genes number "G.In 2004, the NCAA Division II sports information directors awarded the first Gene Upshaw Division II Lineman of the Year award.In 1987, Gene Upshaw was inducted in the NFL Hall of Fame.A Uptown John Elway Jersey Gene) was born on Aughust 15, 1945, Date of Death Aughust 20, 20 Gene was an American Football player for the Oakland Raiders and executive director of the National Football Player Association.While on Vacation in mid-Aughust at his home in Lake Tahoe, Gene began to feel ill, Gene's wife Terri noticed that his breathing was labored, so Terri convinced Gene to go to the Emergancy Room, thats when Gene was diagnosed with pancreatic cancer on Aughust 17th, 2008, on Aughust 20th 2008 Gene Upshaw died with Terri and His three sons by his side.Only the Oakland Raiders will wear a jersey patch for the entire season.Gene Upshaw was inducted to the Pro Football Hall of Fame in 1987, for his achievements as both the player and a Union Leader.Gene Broncos NFL Jersey Upshaw was the older brother of Marvin Upshaw, who was a defensive lineman with the Cleveland Browns, Kanas City Chiefs, and the St.One AFL All-Star game, and six NFL Pro-Bowls.After playing football in college at a number of offensive line positions, he played guard for the Oakland Raiders in the American Football league and National Football League for 15 seasons.
Phuong
Hi Andrea,
How can we fry tofu so the outside is crispy and the inside is fluffy? My fried tofu always come out too dry, and that's why my husband doesn't like to eat fried tofu. I would be grateful if you could share the tip to make the best fried tofu. Thank you so much.Andrea Nguyen
Can't you find better text to spam VWK with?
Andrea Nguyen
Hi Phuong, it depends on many factors that I can put in the form of a comment. Let me post on this next week. Thanks for the question! We'll figure it out so your husband will enjoy your fried tofu. He's a lucky guy.
Nickle
yummy! so meaty! must appreciated by all 🙂
john f. Quinn
I would like to learn more about Chinatown Tour. is it in NYC or some other city?
Johnquinn325@yahoo.com
