One of the many things I loved about visiting Bali years ago was the food. They do vegan food so well. Nasi Goreng is something I could have on my weekly meal rotation every week. The rice is best cooked the day before. If you don’t feel like making the tofu you can always add a couple of corn cobs to the rice and the meal will have complete protein.
If you want more info about complete protein, grab my free complete protein fact sheet.
Please send me a photo when you make this recipe. Hyperlink my email address info@veets.com.au
Nasi Goreng
Balinese Rice
INGREDIENTS
350g tofu cut 2cm thick
1 tbsp ginger juice
2 garlic cloves minced
2 tbsp toasted sesame oil
1 tbsp tamari
Sunflower oil
1 large carrot cut small
150g green beans cut small
1 small red capsicum cut small
4 spring onions cut small
3 leaves silverbeet white part removed then thinly sliced
1 cup broccoli cut in small florets
1 cup dried jasmine or basmati rice cooked the day before (will yield more than 1 cup – use it all)
Sauce
2 tbsp of tamari
3 tbsp kecap manis
1 tbsp chilli paste (recipe over the page)
Garnish
2 spring onions finely chopped
1 cucumber sliced
1 tomato sliced
1 tbsp sesame seeds
Extra chilli sauce
METHOD
1. Pace the ginger and 2 cloves garlic, minced, with the toasted sesame oil and 1 tbsp tamari in a bowl and mix, then add the tofu and leave to marinate for at least an hour.
2. Fry the tofu in sunflower oil and sprinkle. Fry until crispy, or cook in a griddle pan.
3. Have the garnish all prepared.
4. Mix the sauce together.
5. Add oil to a wok or large frying pan, fry the onion and garlic for a few minutes.
6. Add the vegetables and cook for 5 minutes, or until soft. Add the rice and sauce and heat through.
7. Serve with the tofu and garnish.
Chilli Sauce
INGREDIENTS
1 shallot or 2 spring onions
12 Birdseye chilli
4 cloves garlic
1 tbsp miso paste
2 tbsp oil
1 tsp salt
1 tbsp water
METHOD
Blend everything in a blender until smooth.
Cook in a frying pan for 3 to 5 minutes.
