Vegetarian Nasi Goreng

Ingredients

This vegetarian adaptation of Nasi Goreng replaces the traditional meat and seafood ingredients with plant-based alternatives. Instead of shrimp paste, soy sauce is used to add depth of flavor. The protein component is provided by tofu or tempeh, and a variety of colorful vegetables are added to enhance the nutritional value and taste of the dish. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 200g tofu or tempeh, diced 200g tofu or tempeh, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce 1 tablespoon vegetarian oyster sauce
• 1 teaspoon chili paste (optional) 1 teaspoon chili paste (optional)
• 2 spring onions, chopped 2 spring onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 15g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the diced tofu or tempeh and cook until golden brown. Remove from the pan and set aside.
3. 3.
   In the same pan, add another tablespoon of vegetable oil and sauté the minced garlic and chopped onion until fragrant and translucent.
4. 4.
   Add the diced carrot, red bell pepper, and green peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.
5. 5.
   Push the vegetables to one side of the pan and add the cooked jasmine rice to the other side. Break up any clumps of rice with a spatula and stir-fry for a few minutes.
6. 6.
   Pour the soy sauce, vegetarian oyster sauce, and chili paste (if using) over the rice and vegetables. Mix well to combine all the ingredients.
7. 7.
   Add the cooked tofu or tempeh back to the pan and stir-fry for another 2-3 minutes until everything is heated through.
8. 8.
   Season with salt and pepper to taste. Garnish with chopped spring onions.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Tofu or tempeh — Press the tofu to remove excess moisture before dicing it. If using tempeh, steam it for 10 minutes before dicing to enhance its texture and remove any bitterness.

Tips & Tricks

• For a spicier kick, add more chili paste or sprinkle some crushed red pepper flakes.
• Use day-old cooked rice for better texture and to prevent the rice from becoming mushy.
• Customize your Nasi Goreng by adding other vegetables like mushrooms, bean sprouts, or baby corn.
• To add a touch of sweetness, drizzle a little kecap manis (Indonesian sweet soy sauce) over the finished dish.
• Serve with a side of pickled vegetables or a fried egg for a complete meal.

Serving advice

Serve the Vegetarian Nasi Goreng hot as a main course. It can be enjoyed on its own or accompanied by a side dish or salad.

Presentation advice

Garnish the Nasi Goreng with a sprinkle of chopped spring onions and a wedge of lime for a pop of color. Serve it in a vibrant bowl or on a banana leaf for an authentic touch.