Pat tofu dry and cut into small cubes, cut cucumber into half-moons and chop garlic. Lightly beat the eggs.

Ingredients

• 500 gTofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
• 300 gEgg, whole, raw, fresh
• 300 gCucumber, with peel, raw
• 200 gMung beans, mature seeds, sprouted, raw
• 120 gPeanut butter, smooth style, without salt
• 35 gSoy sauce made from soy and wheat (shoyu)
• 25 gSugars, granulated
• 55 gLime juice, raw
• 20 gGarlic, raw
• 35 gOil, peanut, salad or cooking
• 220 gBeverages, water, tap, drinking

Method

1. Pat tofu dry and cut into small cubes, cut cucumber into half-moons and chop garlic. Lightly beat the eggs.
2. Heat 20 g oil in a pan, spread out tofu and pour over the eggs. Cook for 4 minutes, turn carefully and fry 3 minutes more into a firm golden omelette.
3. Simmer peanut butter, shoyu, sugar, lime, garlic, 220 g water and the remaining 15 g oil for 5 minutes into a smooth sauce.
4. Cut the omelette into four pieces, divide with cucumber and sprouts and pour over all the sauce.