Nasi goreng

Nasi goreng

Tags

Vegan
Rice
Indonesian

Cook

Ingredients

  • 4 garlic cloves, unpeeled
  • 2-3 red chillies
  • 5 cm / 2″ fresh ginger, unpeeled
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp lime juice
  • 2 tsp sambal oelek
  • 400 g firm tofu
  • 2 tbsp finely grated ginger
  • 1 tsp toasted sesame oil
  • Rice, cooked the previous day
  • 3 spring onions, sliced
  • Handful of flat green beans, cut diagonally
  • 1 red pepper, finely sliced
  • 1 green pepper, finely sliced
  • ½ large broccoli head, divided into florets
  • ¼ cup roasted peanuts, chopped
  • 1 lime cut into quarters

Steps

  1. Drain and press the tofu.
  2. Set the oven to 220°C and place chillies on a lined baking sheet and bake for 5 minutes.
  3. Add unpeeled garlic cloves and a piece of ginger. Bake for a further 12 minutes
  4. Decrease the oven temperature to 180°C.
  5. Cut chilli stalks off, peel garlic and ginger. Blend with other sauce ingredients (except sambal).
  6. Adjust spiciness to your liking by adding sambal oelek and blending until smooth.
  7. Cut tofu into cubes. Mix grated ginger with oil and salt. Rub the marinade into the tofu cubes.
  8. Place marinated tofu on a lined baking sheet and bake until golden and crispy, about 30 min.
  9. In the wok with oil add sliced spring onion whites, stir-fry until spring onions soften. Remove from wok.
  10. Heat up another tablespoon of oil and stir-fry your veggies then remove from the wok.
  11. On low heat pour the sauce in with a splash of water. Cook on for about 1-2 minutes.
  12. Add rice to sauce and mix well. Return spring onions, tofu and veggies back to the pan.