Vegetarian Nasi Goreng with Tofu and Tempeh
Vegetarian Nasi Goreng with Tofu and Tempeh
Embark on a culinary journey to Indonesia with this vibrant Vegetarian Nasi Goreng, a plant-based rendition of the nation's beloved fried rice. Nasi Goreng, meaning 'fried rice' in Indonesian, is a staple that reflects the country's rich history, influenced by trade routes and diverse culinary traditions. This version elevates the classic by featuring crispy cubes of golden-fried tofu and savory tempeh, providing a satisfying protein punch. The magic lies in the unique Indonesian sweet soy sauce, kecap manis, which caramelizes beautifully, mingling with the subtle heat of chili sambal. Fragrant garlic and shallots form the aromatic base, while fresh vegetables add a delightful crunch and freshness. Perfect for a quick weeknight meal or a flavorful centerpiece, this vegetarian nasi goreng offers an authentic taste of Indonesia, packed with umami and a touch of spice. It’s a testament to how simple ingredients can create a dish that's both comforting and exciting, a true representation of Indonesian cuisine.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 4
Instructions
Prepare Tofu and Tempeh
- 1Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
- 2Add the cubed tofu and fry until golden brown and crispy on all sides. Remove from skillet and set aside.
- 3In the same skillet, add the cubed tempeh. Fry until golden brown and slightly crisp. Remove and set aside with the tofu.
Cook the Nasi Goreng
- 1Add the remaining 2 tbsp of vegetable oil to the skillet over medium-high heat.
- 2Add the sliced shallots and cook until softened and fragrant, about 2-3 minutes.
- 3Add the minced garlic and sliced red chilies. Stir-fry for another minute until fragrant.
- 4Add the cooked rice to the skillet. Break up any clumps and stir-fry until heated through, about 3-5 minutes.
- 5Pour in the kecap manis, chili sambal, and regular soy sauce. Stir well to combine and ensure the rice is evenly coated.
- 6Add the fried tofu and tempeh back into the skillet. Stir gently to incorporate, ensuring not to break the tofu and tempeh.
- 7Season with salt and white pepper to taste. Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld.
Serve
- 1Divide the nasi goreng among serving plates.
- 2Garnish with chopped scallions and fried shallots, if desired.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 22 g
- Fat
- 19 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 22 g |
| Fat | 19 g |
| Carbs | 55 g |
Tips
- Using day-old, chilled rice is crucial for achieving the perfect fried texture. Freshly cooked rice can become mushy.
- Don't overcrowd the pan when frying the tofu and tempeh. Fry in batches if necessary to ensure they become golden and crispy.
- Serve hot with a side of fresh cucumber slices and a dollop of extra chili sambal for those who enjoy more heat.
