Nasi goreng with scrambled tofu, tamarind and sweet soy

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Rice
Couple
1 packet
Family
1 packet
Leeks
Couple
1
Family
2
Carrot
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Tomatoes
Couple
2
Family
3
Cucumber
Couple
1/2
Family
1
Spring onions
Couple
1 bunch
Family
1 bunch
Tofu
Couple
1 packet
Family
2 packets
Tofu spice mix
Couple
1 packet
Family
1 packet
Nasi goreng sauce
Couple
1 pottle
Family
1 pottle

Nasi goreng, an Indonesian staple, and according to CNN, one of the 50 (#2) dishes to try before you die.

Instructions

1

Wash the rice under cold running water until the water runs clear.

Strain the water, then add enough water to cover the rice by about 1 cm.

Bring to a simmer. As soon as it’s simmering, stir, cover, and reduce the heat to very low.

Cook covered for 12 minutes before turning off the heat and letting it sit, covered for another 5 minutes.

2

Remove most of the green from the leeks and cut in half lengthwise. Wash, then thinly slice.

Peel the carrots and dice into 1 cm cubes.

3

Heat a large pan and cook the leeks on medium heat for 5 to 7 minutes until well cooked down and starting to caramelise.

4

While the leeks are cooking, mince the garlic, separate out about a quarter for the tofu scramble.

Add the carrot to the leeks, then cook for another 3 to 4 minutes, stirring regularly.

Add three-quarters of the garlic and cook for another minute.

5

Slice the tomatoes and cucumber into thin rounds. Thinly slice the spring onions.

If the rice isn’t ready yet, take the vegetables off the heat.

If there is any water once the rice is cooked (there shouldn’t be), strain it off.

6

Roughly chop the tofu.

Heat a large fry pan to medium-high heat, and fry the tofu in a bit of oil. Using a metal spatula, break the tofu off until it begins to resemble scrambled eggs.

Add the remaining garlic, salt and a little more oil.

Continue to break the tofu apart, then add the spice mix and mix well.

7

Add the sauce and rice to the vegetables and mix well.

8

Serve the vegetable rice topped with scrambled tofu.

Finish by sprinkling over with spring onions.



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Spaghetti squash burrito bowl with sour cream and housemade hot sauce

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Minestrone with Winter pesto

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Maple miso tofu and Brussels sprouts, sticky rice, kimchi and carrot sesame slaw

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Spinach and mushroom quesadillas with Angel Foods smoked cheddar, wedges and salsa

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Walnut and olive tapenade pasta with seared Brussels sprouts and cherry tomatoes

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