Nasi goreng with scrambled tofu, tamarind, sweet soy and crispy shallots

 Cook time: 35 minutes


Family 
Rice
Leeks 2
Carrots 2
Garlic 9 cloves
Tomatoes 2
Cucumber 1
Spring onions 3
Tofu 2
Tofu spice mix
Nasi goreng sauce
Crispy shallots


Instructions

1

Wash the rice under cold running water until the water runs clear.
Strain the water, then add enough water to cover the rice by about 1 cm. Bring to a simmer. As soon as it’s simmering, stir, cover, and reduce the heat to very low.
Cook covered for 12 minutes before turning off the heat and letting it sit for another 5 minutes.

2

Remove most of the green from the leek and cut in half lengthwise. Wash, then thinly slice.
Peel the carrots and dice into 1 cm cubes.

3

Heat a large pan and cook the leeks on medium heat for 5 to 7 minutes, until well cooked down and starting to caramelise.

4

While the leeks are cooking, mince the garlic, separate about a quarter for the tofu scramble.
Add the carrots to the leeks and cook for another 3 to 4 minutes, stirring regularly.
Add three quarters of the garlic and cook for another minute.

5

Slice the tomatoes and cucumber into thin rounds. Thinly slice the spring onions.
If the rice isn’t ready yet, take the vegetables off the heat.
Once the rice is cooked, if there is any water (there shouldn’t be), strain it off.

6

Roughly chop the tofu.
Heat a large fry pan to medium high, and fry the tofu in a bit of oil. Using a metal spatula, break the tofu off until it begins to resemble scrambled eggs.
Add the remaining garlic, salt and a little more oil.
Continue to break it apart, then add the tofu spices and mix well.

7

Add the sauce and rice to the vegetables, and mix well.

8

Serve the vegetables topped with rice and scrambled tofu.
Finish by sprinkling with spring onions and crispy shallots.

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