This is my take on a vegan Nasi Goreng! 🔥
Chloe Ella Wheatland Ding- Nov 12, 2024
- 2 min read
Updated: Nov 23, 2024
I love Nasi Goreng, but I will admit that the idea of cooking it initially intimidated me. Its sweet, salty and smokey flavours are so delicious that I assumed it would be a challenge to replicate. However, I was pleasantly surprised!
And it’s all thanks to the new Cosmo Wok and 28cm Cosmo Fry from @cosmiccookwareau. As the wok is perfect for dishes such as fried rice, stir-fries and pad Thai, it’s given me the push I need to explore more Asian cuisine. As with all of their cookware, both pieces are non-toxic, and non-stick and look so stunning in my kitchen. 👉 Use code CHLOECOSMIC15 for 15% off at @cosmiccookwareau !
Recipe (Serves 4-5):
Ingredients:
⁃ 1 Cup Uncooked Rice
⁃ 1 - 2 Shallots (Diced)
⁃ 1 - 2 Cloves Garlic (Chopped)
⁃ 1-inch Piece Ginger (Diced)
⁃ 2 Carrots (Diced)
⁃ 1 Capsicum (Diced)
⁃ 3/4 Cup Frozen Peas
⁃ 3 Tbsp Tamari or Soy Sauce*
⁃ 1 & 1/2 Tbsp Rice Malt Syrup*
⁃ 1 Tbsp Olive Oil
⁃ Garnish: Sesame Seeds, Coriander, Spring Onion and Lime Wedges.
Scramble Tofu “Eggs”:
⁃ 375g Firm Tofu (Pressed, drained and crumbled with fingers)
⁃ 1 Shallot (Diced)
⁃ 2 Tbsp Soy Milk
⁃ 1 Tbsp Nutritional Yeast
⁃ 1 Tbsp Olive Oil
⁃ 1/2 Tsp Turmeric
⁃ 1/2 Tsp Smoked Paprika
⁃ Pinch of Salt and Pepper
1. Cook rice according to package instructions. Drain and set aside.
2. Heat olive oil over medium to high heat in a fry pan. Add the shallot and sauté for 2-3 minutes. Add all the other tofu ingredients and mix well. Cook for 2-3 minutes and remove from heat.
3. Heat olive oil in a wok over medium to high heat. Add the shallots and sauté for 2 - 3 minutes. Add the garlic, ginger, carrots and capsicum and cook for 8-10 minutes or until the vegetables are tender.
4. Add the tamari, rice malt syrup, peas, salt and pepper and mix well. Cook for 1-2 minutes.
5. Add the rice and tofu to the wok and mix well. Remove from heat.
6. Serve and garnish with sesame seeds, coriander, spring onion and a wedge of lime. Enjoy! Store in the fridge for 3-4 days.
*For a more traditional flavour, substitute the soy sauce and rice malt syrup for 3 tbsp of ketjap manis.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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