Tahu Telur Bumbu Rujak - spicy fried tahu with eggs

Ingredients

• 450 gtofu
• 6eggs
• 1 stalklemongrass
• 2kaffir lime leaves
• 250 mlcoconut milk
• 3 tbspoil
• to tastewater
• 5red chillies
• 3candlenuts
• 6shallots
• 3 clovesgarlic
• 1/2 tspshrimp paste
• 2 cmgalangal
• 1 tspsalt
• 1 tsppalm sugar

Instructions

1. 1

   Pound the paste

   Pound or grind the chillies, candlenuts, shallots, garlic, shrimp paste, galangal, salt and palm sugar into a fine paste.

2. 2

   Boil the eggs

   Bring water to the boil in a pan. Add the eggs and boil for 8 minutes, then leave them to cool and peel them.

3. 3

   Cut the tofu

   Slice the tofu into cubes.

4. 4

   Fry the aromatics

   Heat the oil in a wok. Add the spice paste, lemongrass and kaffir lime leaves, and fry for 3 minutes.

5. 5

   Simmer the curry

   Add the tofu, peeled eggs and coconut milk. Simmer gently until the dish is cooked through and the sauce has thickened.

What is Tahu Telur Bumbu Rujak?

Tahu means tofu and telur means egg in Indonesian; bumbu rujak refers to the spiced seasoning used here. The dish brings tofu and boiled eggs together in a coconut-based sauce with chillies and aromatic ingredients.

This version relies on a freshly pounded paste, then simmers it with lemongrass and kaffir lime leaves. The result is a rich, fragrant sauce that coats both the tofu and eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The tofu and eggs provide the protein, while the coconut milk and frying oil contribute much of the fat; the coconut milk also adds some carbohydrate. Serve a moderate portion with vegetables and rice to make a balanced plate.

Build the spice paste

Fresh paste: Pound or grind the chillies, candlenuts, shallots, garlic, shrimp paste, galangal, salt and palm sugar until fine. A smooth paste disperses more evenly through the sauce.

Chillies: The recipe specifies five red chillies, but their heat can vary. For a milder result, remove some of the seeds before grinding.

Prepare the eggs and tofu

Eggs: Boil them for 8 minutes, then cool and peel them before adding them to the wok. Cooling makes them easier to handle.

Tofu: Cut the tofu into cubes so the pieces are easy to serve and can take on some of the sauce. Add it gently to avoid breaking it up.

Fry the aromatics

Hot oil: Fry the paste with the lemongrass and kaffir lime leaves for 3 minutes, stirring so the paste cooks evenly. Keep the heat controlled; the paste should fry rather than scorch.

Aromatics: Bruising the lemongrass before cooking can help release its fragrance, though it is not necessary to change the method.

Simmer to the right texture

Gentle heat: Once the tofu, eggs and coconut milk are in the wok, let the mixture simmer slowly. A steady, gentle simmer helps the flavours mingle without roughing up the tofu.

Sauce cue: The recipe is ready when the sauce has thickened. Stir carefully as it cooks, especially near the base of the wok.

How to serve it

Rice: Serve with steamed rice to soak up the coconut sauce. Plain rice keeps the focus on the spicy, aromatic seasoning.

Fresh side: A crisp salad or simply prepared vegetables make a refreshing contrast to the rich sauce. Serve the eggs whole or halved at the table.

Recipe notes & tips

• Grind the spice ingredients finely so they blend smoothly into the sauce.
• Keep the heat moderate while frying the paste to prevent it catching on the wok.
• Let the eggs cool before peeling them.
• Stir gently after adding the tofu so the cubes stay intact.
• Use a gentle simmer and cook until the sauce thickens.

Variations

• Milder paste: Remove some chilli seeds before grinding for less heat.
• Extra vegetables: Add quick-cooking vegetables during the simmer for a more substantial dish.
• Crisp tofu: Fry the tofu cubes separately before adding them to the sauce.
• Fresh finish: Serve with chopped herbs for a fresh contrast.
• More citrus: Add another kaffir lime leaf for a stronger citrus fragrance.

Common mistakes to avoid

• Scorching the paste: Keep the heat controlled and stir regularly while frying it.
• Rough simmering: A hard boil can break up the tofu, so keep the sauce at a gentle simmer.
• Adding unpeeled eggs: Cool and peel the eggs after boiling before adding them to the wok.
• Over-stirring: Fold the tofu through the sauce gently to keep the cubes whole.
• Stopping too soon: Continue simmering until the sauce has thickened.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, stirring carefully; add a small splash of water if the sauce has become too thick.

Frequently asked questions