Tahu telur tofu omelette with peanut sauce and sprouts

Ingredients

For 1 serving

• Tofu120 g
• Eggs2
• Spring onions1
• Bean sprouts60 g
• Cucumber80 g
• Peanut butter1 tablespoon
• Tamari1 teaspoon
• Brown sugar1 teaspoon
• Lime juice1 teaspoon
• Peanut oil2 teaspoons
• Rice cakes2
• Saltto taste

Contains: nuts, eggs, soy,

Method

1. Drain and pat dry the tofu and cut into 1 cm dice; chop the spring onion. Beat the eggs in a bowl with a pinch of salt and stir in the tofu and spring onion.
2. Heat the groundnut oil in a small frying pan (about 16–18 cm) over medium-low heat, pour in the mixture, cover and cook for 5 minutes, until the underside is golden and the top almost set.
3. Flip it with the help of a plate and cook for 5 more minutes covered, until golden and firm in the centre.
4. Meanwhile blanch the bean sprouts for 1 minute in boiling water; drain. Wash the cucumber and cut into julienne.
5. In a small bowl whisk the peanut butter with the tamari, brown sugar, lime juice and 3 tablespoons of hot water until smooth.
6. Serve the omelette in wedges with the bean sprouts and cucumber, the sauce poured over and the rice cakes alongside.