Tofu Omelet Indonesia

Ingredients

• 2 ounces fresh bean sprouts
• 6 ounces tofu, drained
• 4 eggs, beaten with a little
• salt
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 2 red chilies or green chilies, deseeded, thinly sliced
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon white vinegar
• 2-3 tablespoons fried crushed peanuts
• 3 tablespoons shallots, flakes fried
• 1 tablespoon chopped fresh parsley

Directions

1. 1

   Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.

2. 2

   Mash the tofu or chop very small.

3. 3

   Combine tofu, eggs and salt in a bowl.

4. 4

   Heat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way.

5. 5

   Top each with sprouts and chiles.

6. 6

   Combine the soy sauce and vineger. Drizzle over the omelets.

7. 7

   Garnish with peanuts, shallot flakes and parsley leaves.