Tofu Nasi Goreng

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SERVES FOUR
PREP TIME: 20 MINUTES
COOKING TIME: 15 MINUTES

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Ingredients

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1 CUP COOKED AND COOLED BROWN RICE

2 GARLIC CLOVES, MINCED

THUMB SIZE PIECE GINGER, FINELY CHOPPED

1 FRESH CHILLI, DE-SEEDED & FINELY CHOPPED

2-3 STALKS SPRING ONION, FINELY CHOPPED

5 MUSHROOM CUPS, DICED

1 BUNCHED BABY PAK CHOY, DICED

1 HANDFUL GREEN BEANS, CUT INTO THIRDS

1 PACK FIRM TOFU, DRAINED AND CUT INTO 3CM CUBES

2 TSP HONEY

2 TBSP TAMARI

2 TSP KECAP MANIS

2 TSP SESAME OIL

4 EGGS

3 LIMES

CORIANDER TO SERVE

PEANUTS OR FRIED SHALLOTS

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Utensils

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SHARP KNIVES

LARGE FRY PAN

SMALL FRY PAN

RICE COOKER OR POT TO COOK BROWN RICE

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Method

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1. AFTER DRAINING THE TOFU, PLACE IT ON A PLATE WITH PAPER TOWEL TO DRAIN EXCESS LIQUID

2. CHOP ALL NASI GORENG INGREDIENTS

3. IN A SMALL FRY PAN, FRY THE TOFU IN HONEY AND 2 TSP OF THE TAMARI FOR 3-4 MINUTES OR UNTIL CRISPY

4. HEAT A LARGER PAN WITH A SPLASH OF SESAME OIL AND FRY THE CHILLI, GARLIC AND GINGER FOR 2-3 MINUTES OR UNTIL GOLDEN

5. ADD ALL THE VEGGIES AND TOSS TO COMBINE

6. AFTER 5 MINUTES OR WHEN THE VEGGIES HAVE VISIBLY SOFTENED, ADD THE RICE IN SPOONFULS

7. ADD THE REST OF THE TAMARI, THE KECAP MANIS AND THE JUICE OF 2 LIMES

8. IN THE SMALLER PAN, FRY THE EGGS FOR 3-4 MINS OR UNTIL COOKED

9. SERVE WITH FRESH LIME, CORIANDER, CHOPPED PEANUTS OR FRIED SHALLOTS

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