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Tahu Telur Indonesian Bean Curd Omelettes

Tahu Telur Indonesian Bean Curd Omelettes

Sauce: 1 tablespoon peanut oil 1 small onion, very finely chopped 2 cloves garlic, finely minced 1 firm, ripe tomato, finely chopped 2 tablespoons dark soy sauce 2 tablespoons water 1 tablespoon sugar Omelettes: 3 squares fresh bean curd 3 large eggs, beaten 1/2 teaspoon salt 1/4 teaspoon ground black pepper 6 green onions, finely chopped Peanut oil for frying

For the sauce: In a small saucepan, heat the oil and fry onion and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm. For the omelettes: Chop bean curd into small pieces or mash roughly with a fork. Stir into the eggs, season with salt and pepper; add the green onions. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked. Serve immediately topped with the sauce. If desired, garnish with thin diagonal slices of the green onion. Makes 4 servings.