Vegan Nasi Goreng
Indonesian fried rice with tofu, sweet kecap manis and crispy shallots — bold, smoky and satisfying. Pressing the cold rice into the hot wok and leaving it undisturbed for two minutes is what lets it develop a lightly charred, smoky crust before it's tossed through.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
400gcooked rice, cooled
300gfirm tofu, diced and fried
3shallots, thinly sliced and fried crispy
3 clovesgarlic, minced
2cmfresh ginger, minced
3 tbspkecap manis sweet soy sauce
1 tbspsoy sauce
1 tspsesame oil
3 tbspvegetable oil
1 cucumber, sliced and spring onionsto serve
Instructions
1
Heat wok until smoking, add oil.
2
Fry garlic and ginger 30 seconds.
3
Add cold rice and press into the wok.
4
Fry without stirring 2 minutes until crispy.
5
Toss and fry 3 more minutes.
6
Add kecap manis and soy sauce, toss well.
7
Add fried tofu and sesame oil, toss briefly.
8
Top with crispy shallots, cucumber slices and spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
359
Protein
15.5g
Fat
18.2g
Carbs
34.7g
Fiber
2g
Sodium
218mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.