Tahu Telur Goreng Recipe: East Java's Iconic Fried Tofu Egg with Irresistible Peanut Sauce

Fried Tofu Egg with Sweet Peanut Soy Sauce

You do not need to travel to Surabaya to understand why tahu telur has never gone out of style. Picture a roadside stall at dusk: the sound of hot oil, tofu and egg sizzling together in a well-seasoned pan, then a generous pour of sweet peanut soy sauce right before serving. The result is a satisfying contrast of textures, golden and lightly crisped on the outside, soft and yielding within, finished with a sauce that is rich, sweet, and just spicy enough to keep you reaching for more.
This recipe uses Egg Powder Mix from Accelist Pangan Nusantara in place of fresh eggs. Dissolve it according to the indicated ratio, and the result holds up: a batter that binds well with the tofu, an even golden-brown colour throughout, and a texture that strikes the right balance between tender and firm. The cooking process remains unchanged from the traditional method, making it a practical choice for home kitchens and a dependable option for production that demands consistency in every session.
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Cook Time 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: Indonesian
Calories: 430
Ingredients Method

Ingredients
  

Main Ingredients
  • 250 grams firm white tofu, cut into cubes
  • 39 grams Egg Powder Mix + 117 ml water (equivalent to 3 eggs, ratio 1:3)
  • 1 tsp chicken bouillon powder
  • ½ tsp ground white pepper
  • 75 grams cabbage, thinly sliced
  • 50 grams bean sprouts, briefly blanched
  • 300 ml cooking oil (for frying tofu and batter)
Seasoning & Condiments
  • 5 red bird's eye chilies
  • 3 garlic cloves
  • 2 tbsp roasted peanuts, skin removed
  • 100 ml warm water
  • 1 tsp lime juice
  • 150 ml sweet soy sauce (kecap manis)
  • 1 tbsp crispy fried shallots
  • 1 stalk celery, thinly sliced

Method
 

  1. Pre-fry the tofu. Heat a portion of the cooking oil in a pan over medium heat. Fry the tofu cubes until the surface forms a thin, lightly golden crust. Remove and drain on paper towels. This step keeps the tofu from breaking apart when folded into the batter later.
  2. Dissolve the Egg Powder Mix. Combine 39 g of Egg Powder Mix with 117 ml of water in a medium bowl. Stir gently until fully dissolved with no lumps remaining. Allow to rest for 1 to 2 minutes to stabilise before use.
  3. Prepare the tofu egg batter. Add the chicken bouillon powder and ground white pepper to the dissolved egg mixture. Stir to combine. Add the pre-fried tofu and fold gently until all sides are evenly coated.
  4. Fry the tofu egg. Heat the remaining oil in a non-stick pan over medium heat. Pour in the entire tofu batter and spread it evenly across the pan. Allow the bottom to set and turn golden brown, about 3 to 4 minutes, then carefully flip and cook the other side until done. Remove and set aside.
  5. Make the peanut soy sauce. Fry the bird's eye chilies and garlic cloves in a small amount of oil until lightly browned and fragrant. Remove from heat. Grind together with the roasted peanuts, no need for a completely smooth paste, a slightly coarse texture adds character. Pour in the warm water, lime juice, and sweet soy sauce. Stir until everything is well combined.
  6. Serve. Arrange the fried tofu egg on a serving plate. Place the sliced cabbage and blanched bean sprouts alongside. Drizzle generously with the peanut soy sauce. Finish with crispy fried shallots and sliced celery on top. Serve immediately while warm.
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