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Vegetable and tofu nasi goreng recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Try this flavorful and wallet-friendly Indonesian nasi goreng for a quick, healthy vegetarian meal in just 40 minutes.
Ingredients:
  • 600g cauliflower
  • 400g broccoli, chopped
  • 2 large carrots, chopped
  • 300g block firm tofu
  • 27.30 gm peanut oil
  • 4 green onions, sliced, plus extra, thinly sliced, to serve
  • 5cm piece fresh ginger, finely grated
  • 76.25 gm vegetarian oyster sauce
  • 20.00 ml kecap manis
  • 250.00 ml bean sprouts, trimmed
  • 250.00 ml fresh coriander leaves, plus extra, to serve
  • 20.00 ml sambal oelek
  • Lime wedges, to serve
Instructions:
  • In a food processor, finely chop the cauliflower. Transfer to a bowl. Repeat the process with the broccoli and carrot.
  • Slice tofu into 1cm-thick pieces, then halve each piece. Heat a wok over high heat, add 1 tablespoon of oil, and cook tofu in 2 batches for about 3 minutes until golden, turning occasionally. Place on a paper towel-lined plate.
  • Begin by tossing aromatic onion and ginger into a sizzling wok; cook until fragrant. Introduce the processed vegetables and stir-fry until tender. Finally, toss in oyster sauce, kecap manis, and bean sprouts; mix well. Remove from heat and enjoy!
  • In a large non-stick frying pan over medium heat, heat the remaining oil. Crack the eggs into the pan and cook until the whites are just set, about 2 minutes.
  • Mix coriander into the vegetable mixture until well combined. Portion the mixture into individual serving bowls. Garnish each bowl with tofu, egg, extra coriander, and onion. Serve with sambal oelek and lime wedges.

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