Tahu dan Telur Panggang - Oven Baked Tofu and Egg

• Gluten free

• Produce

  • 250 g Button mushroom, white
  • 1 Fresno chili
  • 4 cloves Garlic
  • 200 g Onion
  • 4 Scallions
  • 1 Serrano chili

• Refrigerated

  • 8 Eggs
  • 1 block Tofu, firm

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Oyster sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Salt
  • 4 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Oil
  • 1/2 tbsp Sesame oil

Found on dailycookingquest.com

Description

Ingredients

• 3 tablespoon oil
• 200 gram onion, diced
• 4 cloves garlic, minced
• 250 gram white button mushroom, thinly sliced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 1 serrano chili, seeded and diced (*)
• 1 fresno chili, seeded and diced (**)
• 1 block (400 gram) firm tofu, cut into ½ inch cubes
• 8 eggs, lightly beaten
• 4 scallions, thinly sliced
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• ½ tablespoon sesame oil

Directions

• Preheat oven to 170 Celsius (325 Fahrenheit).
• In a frying pan, sauté onion until translucent. Add garlic, mix well, cook for 30 seconds. Add sliced mushrooms, cook until mushrooms are wilted and the juice is almost dry. Season with salt, ground black pepper, and sugar. Add serrano chili and fresno chili, mix well. Turn off heat. Transfer to a mixing bowl.
• Into the mixing bowl, add cubed tofu, beaten eggs, sliced scallions, oyster sauce, fish sauce, sugar, and sesame oil.
• Pour into an 8x8 glass baking dish. Bake in the oven for 1 hour, or until the mixture is set and fully cooked.