Tofu Nasi Goreng
with pak choi and bell pepper
The name 'nasi goreng' actually means fried rice in both Indonesian and Malay. It's a Southeast Asian favourite that's actually one of Indonesia's national dishes. It's a meal that involves rice, an egg, and an array of other optional elements. This veggie version utilizes crispy tofu as its shining star.
Tags:
Calorie Smart
•Egg(s) not included
•Veggie
Allergens:
Soya
•Wheat
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Scallion
280 grams
Tofu
(Contains Soya)
150 grams
Jasmine Rice
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
2 sachet(s)
Thai Style Spice Mix
1 pack(s)
Passata
1 unit(s)
Pak Choi
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Chilli
1 unit(s)
Lime
Not included in your delivery
unit(s)
Egg (Optional)
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2428 kJ
Energy (kcal)580 kcal
Fat11.8 g
of which saturates1.9 g
Carbohydrate92.3 g
of which sugars19.8 g
Dietary Fiber1.4 g
Protein28.2 g
Cholesterol0 mg
Salt1.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
Cooking Steps
1
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 12-15 mins.
- Drain in a sieve and rinse with cold water until cooled then set aside.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the tofu until slightly crispy, 7-10 mins.
- Turn frequently to ensure it doesn't burn.
- Remove from the pan, season with salt and pepper and cover to keep warm.
3
- Meanwhile, trim and thinly slice the scallion.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the onion.
- Halve the chilli lengthways and discard the core and seeds. Finely chop.
- Trim the pak choi, then thinly slice widthways.
4
- Return the pan to high heat with a drizzle of oil.
- Fry the onion and bell pepper until charred, 4-6 mins. Add the Thai spice mix and fry for 1 min more.
- Stir in the ketjap manis and passata. Simmer for 2-3 mins.
- Add the drained rice, tofu, pak choi, chilli (use less if you don't like spice) and half the scallion to the pan. Stir-fry for 2-3 mins. Season to taste with salt and pepper.
- Remove from the heat and keep covered.
5
- Place another pan over medium-high heat with a drizzle of oil.
- Once hot, crack in your egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed.
- Cut the lime into quarters.
6
- Divide the nasi goreng between bowls.
- Serve topped with the remaining scallion and, optionally, your fried egg.
- Finish with a squeeze of lime juice.
