Tofu Omelet Indonesia - cooking recipe

Ingredients

2 ounces fresh bean sprouts
6 ounces tofu, drained
4 eggs, beaten with a little
salt
1/2 teaspoon salt
1 teaspoon vegetable oil
2 red chilies or 2 green chilies, deseeded, thinly sliced
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon white vinegar
2 -3 tablespoons fried crushed peanuts
3 tablespoons shallots, flakes fried
1 tablespoon chopped fresh parsley

Preparation

Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.
Mash the tofu or chop very small.
Combine tofu, eggs and salt in a bowl.
Heat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way.
Top each with sprouts and chiles.
Combine the soy sauce and vineger. Drizzle over the omelets.
Garnish with peanuts, shallot flakes and parsley leaves.