Tahu dan Telur Panggang - Oven-Baked Tofu and Egg

Method4 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 180 Celsius (350 Fahrenheit).

2. 2

   Step 2: Lightly beat the eight eggs and season with the egg mixture’s 1 tbsp sugar, oyster sauce (1 tablespoon), fish sauce (1 tablespoon) and ½ tbsp sesame oil. Stir in the 450 g cubed tofu and four sliced scallions; set aside.

   Uses 8 eggs · 1 tablespoon sugar · 1 tablespoon oyster sauce · 1 tablespoon fish sauce · 1/2 tablespoon sesame oil · 450 g firm tofu, cut into ½-inch cubes · 4 scallions, thinly sliced

3. 3

   Step 3: Heat the listed 3 tbsp pan oil in a 12-inch well-seasoned cast-iron skillet and fry the onion until translucent. Add garlic (4 cloves) and cook 30 seconds. Add mushrooms and cook until wilted and their released juice is almost dry. Stir in 1 tsp salt, 1 tsp black pepper, the separate 1 tsp sugar and ¼ cup chosen diced chilli OR bell pepper, then turn off heat.

   Fry garlic after onion · 1 minUses 3 tablespoon oil · 200 gram (7 oz) onion, diced · 4 cloves garlic, minced · 250 gram (8 oz) white button mushroom, thinly sliced · 1 teaspoon salt · 1 teaspoon ground black pepper · 1 teaspoon sugar · 1/4 cup diced chili (Note 1)

4. 4

   Step 4: Pour the prepared egg-tofu mixture over the cooked vegetables in the 12-inch skillet and stir. Bake in the 180°C/350°F oven for about 30 minutes until fully set and cooked, with the centre reaching 71°C/160°F.

   Bake Tofu and Egg · 30 minUses seasoned beaten eggs with tofu and scallions · sautéed seasoned mushrooms and aromatics