Entree: Netherlands – Dutch Indonesian Rijsttafel – Tahu Telur (Indonesian-style fried tofu and egg patties served with spicy peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 14 oz (400 g) firm tofu, drained and patted dry
- 3 large eggs, approx. 5 oz (150 g)
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1/4 cup (60 ml) water (for batter if needed)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for frying plus extra as needed
- 1/2 cup (120 g) creamy peanut butter
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 g) palm sugar or packed brown sugar
- 1 small red chili or 1 tsp (5 g) sambal oelek, minced (adjust to taste)
- 1 clove (about 3 g) garlic, minced
- 1/4–1/2 cup (60–120 ml) warm water to thin peanut sauce
- 1 cup (100 g) bean sprouts, rinsed
- 1/2 medium cucumber, thinly sliced (about 4 oz / 115 g)
- 2 tbsp (20 g) fried shallots, for garnish
- 2 lime wedges, for serving

Instructions

1. Crumble the drained tofu into a bowl and mix with the 3 large eggs, salt, black pepper, and the minced garlic until combined; the mixture should hold together when pressed. If too loose, add 1–2 tbsp (15–30 g) flour.
2. Shape the tofu-egg mixture into 8 patties (about 2–3 in / 5–7 cm across). Dredge each patty lightly in the 1/2 cup (60 g) flour, shaking off excess.
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Fry patties in batches 3–4 minutes per side until golden brown and cooked through; add more oil between batches if needed. Drain on paper towels.
4. Meanwhile, whisk together 1/2 cup (120 g) peanut butter, 2 tbsp (30 ml) kecap manis, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) lime juice, 1 tbsp (15 g) palm sugar, minced chili, and 1/4 cup (60 ml) warm water. Adjust consistency with up to 1/2 cup (120 ml) water and taste for balance of sweet, salty, and tangy.
5. Arrange fried patties on a platter, spoon generous peanut sauce over them, and scatter bean sprouts and sliced cucumber on the side. Garnish with fried shallots and serve with lime wedges for squeezing.