Tofu nasi goreng
A fragrant and traditional stir-fried rice dish from South East Asia
About this Recipe
Nasi goreng is a staple on any South East Asian menu, but it can be hard to recreate the wonderful flavours. You can find sambal oelek and kecap manis in most larrge supermarkets or health food stores. Note that kecap manis is not gluten-free.
Step by Step Instructions
- 1 cup brown rice
- 1 tbsp coconut oil
- 1 tsp sesame oil
- 1 red onion, sliced
- 170g firm organic tofu, cut into 4 cm cubes
- 1 tbsp fresh ginger, grated
- 2 tsp sambal oelek
- 1 tsp soy sauce or tamari
- 2 tsp kecap manis
- 1 large carrot, grated
- 1 large courgette, grated
- ¼ green cabbage, shredded
- ½ head broccoli, finely chopped
- ½ cup mung beans
- 4 eggs
- ½ cup fresh coriander leaves
- 2 spring onions
- ½ cup roasted peanuts
Cook the brown rice in a large pan of boiling water for around 15-20 minutes, until al dente. Drain well and set aside.
Heat the coconut oil and sesame oil in a wok or large frying pan, over a medium heat. Add the onion and cook for 2-3 minutes, or until just starting to colour. Add the tofu and fry until crispy and golden. Add the garlic and ginger and stir-fry for 1 minute. Add the brown rice, sambal oelek, soy sauce, kecap manis, carrot, courgette, cabbage, broccoli and mung beans and stir-fry for 3-5 minutes, or until the vegetables are cooked through.
In a separate non-stick frying pan, fry the eggs to your liking. Alternatively, whisk the eggs and cook as you would an omelette, before slicing into strips.
Serve with a fried egg (or omelette strips), fresh coriander, sliced spring onion and roasted peanuts.
Tofu is made from curdled soy milk and is a source of vegetarian protein. You could also substitute this for tempeh, which is a fermented soy product.
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