TOFU EGG SALAD RECIPE | www.Indonesian Recipes.com
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TOFU EGG SALAD RECIPE – The combination of chopped fried tofu, egg, cabbage, and a splash of sauce made from boiled water, salt, cayenne pepper, lemon juice, brown sugar, and sweet soy sauce seems so delicious, right? Do you want to make this menu? The following are steps and ingredients of making tofu egg salad. Check it out.


  • 2 pieces tofu
  • 5 eggs
  • 1/4 tsp pepper
  • 2 tablespoons flour
  • 3 stalks celery
  • 2 leaves of cabbage
  • 1 carrot
  • 1/4 tsp salt
  • 1 red tomatoes
  • 300 ml of water to boil
  • 4 tablespoons cooking oil


  • 3 tablespoons sweet soy sauce
  • 20 grams brown sugar
  • 1 lemon
  • 5 pieces cayenne pepper
  • 1/2 teaspoon salt
  • 100 ml water


  1. Boil water over a high heat and boil 2 eggs until done. Drain and soak the eggs in cold water. Then peel the eggs and slice into 4 pieces, set aside. Take celery leaves and chop. Wash cabbage leaves thoroughly and discard the leaves bones, set aside. Peel and slice the carrots like a match, set aside. Drain and chop the tofu roughly and set aside. Cut the tomatoes into 4 parts and set aside. Beat the rest of the egg and add pepper, salt and chopped tofu. Stir well. Pour the flour and chopped celery while keep stirring until the ingredients and spices are well blended.
  2. Heat 1 tablespoon oil over medium heat, then pour one ladle whisk eggs and tofu. Fry until it turns golden ripe in color. Remove and drain. Repeat until all ingredients are Set aside.
  3. Sauce: finely comb brown sugar and squeeze the orange water, set aside. Mash hot red chili pepper and put into a medium saucepan. Add soy sauce, brown sugar, lemon juice, salt and water. Stir. Then heat over a medium heat, stirring until boiling and the sugar dissolves. Remove and set aside.
  4. Prepare a serving dish and then place tofu eggs, shredded cabbage, carrots, and tomatoes on it. Pour the sauce on top. Add pieces of boiled egg and serve immediately.


  • The origin of this salad is tik tok tofu cooked with shredded cabbage, bean sprouts, celery slices and fried onions with cuko


  • Servings: 6 servings • Preparation Cooking: 15 minutes • Cooking time: 10 minutes
  • Calories: 207.2 cal • Protein: 12.9 g • Fat: 13.7 g • Carbohydrates: 7.9 g

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