38min 4 ppl
Vegan Nasi Goreng
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
499 kcalper person
Protein 15g
Carbs 76g
Fats 15g
About this dish
Malay-style fried rice, wok-tossed with a spoonful of fresh sambal and sweet dark soy sauce until every grain is stained deep amber, topped with tofu puffs and a scatter of crispy shallots.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallots3 sliced for stir-frying, 3 for the sambal6
- Garlic clovesminced3
- Cucumbersliced, to serve1
Plant Proteins
- Firm tofudiced200 g
- Fried tofu puffshalved, to serve60 g
Tins & Jars
- Tamarind Paste1 tbsp
Dried Goods
- Jasmine ricecooked and cooled500 g
- Palm sugar1 tbsp
- Crispy fried shallots15 g
Spices & Seasonings
- Dried Red Chilliessoaked6
Oils & Condiments
- Sweet dark soy sauce30 ml
- Vegetable Oil40 ml
Utensils
- Wok
- Blender
- Chopping board
- Sharp knife
Method
1
Dice the firm tofu and slice the shallots for stir-frying.
Approx. 6 minutes
2
Heat a little oil in a wok and pan-fry the diced tofu for 5 minutes until golden on all sides, then set aside.
Approx. 5 minutes
3
Blend the soaked chillies, remaining shallots and garlic into a paste for the sambal.
Approx. 6 minutes
4
Heat the remaining oil in the wok and fry the sambal paste for 8 minutes until fragrant and the oil separates.
Approx. 8 minutes
5
Stir in the tamarind paste and palm sugar and cook for 2 minutes until glossy.
Approx. 2 minutes
6
Stir in the sweet dark soy sauce and the fried tofu, then add the cooked rice and toss over high heat for 5 minutes, breaking up any clumps, until every grain is coated and hot through.
Approx. 6 minutes
7
Serve the fried rice topped with the halved tofu puffs, sliced cucumber and crispy fried shallots.
Approx. 5 minutes
