Indonesian Tahu Telur (Tofu Omelet)

Press the tofu for at least 15 minutes to remove excess water. Then, crumble the tofu into a medium bowl.

Add the eggs, flour, salt, and white pepper to the crumbled tofu. Mix well until everything is combined.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Pour half of the tofu mixture into the skillet and spread it evenly to form a thick omelet. Cook for 5-7 minutes per side, until golden brown and cooked through. Repeat with the remaining oil and tofu mixture to make a second omelet.

While the omelets cook, prepare the peanut sauce. In a small bowl, whisk together the peanut butter, kecap manis, lime juice, minced garlic, and red pepper flakes. Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

Once cooked, transfer the tofu omelets to serving plates. Cut each omelet into quarters or bite-sized pieces.

Drizzle generously with the prepared peanut sauce. Garnish with fried shallots if desired, and serve immediately.