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Tahu dan Telur Panggang - Oven-Baked Tofu and Egg

Try this easy egg and tofu dish with satisfying umami flavors from fish sauce and oyster sauce. Pair it with steamed rice, or serve it as an Asian crustless quiche.
Tahu dan Telur Panggang - Oven-Baked Tofu and Egg.

Tahu dan Telur Panggang - Oven-Baked Tofu and Egg.

Tahu dan telur panggang (oven-baked tofu and egg) is an easy-to-prepare dish using tofu, egg, and mushrooms. You can serve it with steamed rice or you can treat is as a crustless quiche and serve it for breakfast/brunch.

You can use any mushroom, but even standard white button mushrooms like the one I am using in this recipe turn out to be really delicious. If you ever need to prepare a vegetarian friendly dish (remember to omit oyster sauce and fish sauce, use mushroom sauce instead, or just salt and pepper), I highly recommend trying this out. It looks good straight out of oven, and with a pretty baking dish, you can even serve it in parties.

Ingredients for oven-baked tofu and egg: firm tofu, eggs, mushroom, onion, garlic, chilies, scallions, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

Ingredients for oven-baked tofu and egg: firm tofu, eggs, mushroom, onion, garlic, chilies, scallions, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

Ingredients for tahu dan telur panggang

We will need eggs, firm/extra-firm tofu, mushroom, onion, garlic, scallions, chilies, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

The photos show that I am using white button mushrooms, but I have cooked this dish with brown button mushrooms, fresh shiitake, and portabella. You can also use a variety of mushrooms.

For the chilies, you can use anything from bird-eye chilies for their hot and spicy kick, to cayenne, jalapeno, or Fresno for a milder dish, and even bell peppers if you don’t want any heat from chilies.

(1) Lightly beaten eggs mixed with sugar, oyster sauce, fish sauce, sesame oil, tofu cubes, and thinly sliced scallions. (2) Sauté onion, garlic, and mushrooms. (3) Add diced chilies, salt, pepper, and sugar. (4) Pour egg and tofu mixture into the cast-iron skillet and bake until set.

(1) Lightly beaten eggs mixed with sugar, oyster sauce, fish sauce, sesame oil, tofu cubes, and thinly sliced scallions. (2) Sauté onion, garlic, and mushrooms. (3) Add diced chilies, salt, pepper, and sugar. (4) Pour egg and tofu mixture into the cast-iron skillet and bake until set.

Use a cast-iron skillet for an easy one-pot meal

Let’s work on the steps to prepare this easy dish.

First, preheat the oven to 180 Celsius (350 Fahrenheit).

Lightly beat eggs in a mixing bowl. Season it with sugar, oyster sauce, fish sauce, and sesame oil. Stir in cubed tofu and sliced scallions. Set aside.

In a 12-inch well-seasoned cast-iron pan, sauté onion until translucent. Add garlic, mix well, cook for 30 seconds. Add sliced mushrooms, then cook until wilt, and the juice is almost dry. Add in salt, ground black pepper, sugar, and diced chilies, mix well. Turn off the heat.

Pour egg and tofu mixture over the sautéed vegetables, and stir. Bake it in the preheated oven for 30 minutes, or until the mixture is set and fully cooked.

Cut the baked tofu and egg into 8 slices and serve immediately.

Cut the baked tofu and egg into 8 slices and serve immediately.

Using a smaller size cast-iron skillet or a baking dish

Option 1: 10-inch vs. 12-inch cast-iron skillet

You can prepare this dish in a 10-inch cast-iron skillet instead of a 12-inch one. All the steps will be similar, except for longer baking time. You will need closer to one hour in the oven instead of 30 minutes.

Also, it will fill the 10-inch cast-iron skillet closer to the brim, so be careful while moving the skillet from the stove-top into the oven.

Option 2: 8-inch baking dish or cake pan

If you don’t have a cast-iron skillet, you can also bake this dish in an 8-inch square baking dish, with a little bit of modification to the preparation steps.

You will still need to sauté the onion, garlic, mushrooms, and chilies in a frying pan. Add the sautéed vegetables to the mixing bowl containing eggs and tofu mixture.

Pour the mixture into the 8-inch baking dish (it can be glass or stoneware) or a square cake pan, and bake in the preheated oven for about 50-60 minutes.

Garnish with thinly sliced scallions before serving. You can treat it as a crustless quiche, or serve it with steamed white rice.

Garnish with thinly sliced scallions before serving. You can treat it as a crustless quiche, or serve it with steamed white rice.

Originally published on Dec 15, 2016 . Updated on Nov 4, 2020 with new photos.

Tahu dan Telur Panggang - Oven-Baked Tofu and Egg

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8

Print Recipe

Ingredients

  • 8 eggs
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1/2 tablespoon sesame oil
  • 1 block (450 gram / 1 lb) firm tofu, cut into 1/2 inch cubes
  • 4 scallions, thinly sliced
  • 3 tablespoon oil
  • 200 gram (7 oz) onion, diced
  • 4 cloves garlic, minced
  • 250 gram (8 oz) white button mushroom, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1/4 cup diced chili (Note 1)

Instructions

  1. Preheat the oven to 180 Celsius (350 Fahrenheit).
  2. Lightly beat eggs in a mixing bowl. Season it with sugar, oyster sauce, fish sauce, and sesame oil. Stir in cubed tofu and sliced scallions. Set aside.
  3. In a 12-inch well-seasoned cast-iron pan, sauté onion until translucent. Add garlic, mix well, cook for 30 seconds. Add sliced mushrooms, then cook until wilt, and the juice is almost dry. Add in salt, ground black pepper, sugar, and diced chilies, mix well. Turn off the heat. (Note 2)
  4. Pour egg and tofu mixture over the sautéed vegetables, and stir. Bake it in the preheated oven for 30 minutes, or until the mixture is set and fully cooked.

Notes

  • (1) You can use any red/green color chilies. For a non-spicy kid-friendly dish, you can even use any color bell pepper.
  • (2) You can use a 10-inch cast-iron pan too, but it will need closer to one hour of baking time.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Natz Natz says:

    Halo Anita, mau Tanya untuk pemanggangan nya menggunakan api bawah atau api atas bawah ya? Tq

    • Anita Anita says:

      Sepertinya api bawah deh. Oven di apartment aku dateng dengan kompor di satu unit, mirip-mirip begini. Kalo aku set ke "baking", aku perhatiin element panas yang nyala cuma yang bawah.

      • Natz Natz says:

        Oh ok, tq for ur reply, ud mateng akhirnya aku pake api atas bawah... my kids really like it and I add some cheese but forget to take some picture maybe next 😊 Thanx for the recipe

        • Anita Anita says:

          I'm so happy your kids like it :) And adding cheese is a great idea, I am going to steal it for my next one Natz!

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