Nasi Goreng Tofu

Name: Nasi Goreng Tofu
Cook time: 12 min
Total time: 12 min
Yield: 2 servings
Ingredients: 1 x 200g Pack Cauldron Extra Firm Tofu [https://www.cauldronfoods.co.uk/products/extra-firm-plant-based-tofu]; A drizzle sesame oil; 250g cooked brown rice; 1 garlic clove, sliced; 1 tbsp. tomato ketchup; ½ tbsp. tamarind sauce; 1 tbsp. reduced salt soy sauce; 3 spring onions, sliced into 1 inch pieces; ½ carrot, sliced into matchsticks; 50g green beans, sliced into 1 inch pieces; 10 sprays one calorie cooking spray; 2 eggs; Lime wedges; Thai basil leaves; A drizzle siracha sauce (optional)

Got leftover rice, fifteen minutes, and an appetite for smoky, spicy, slightly sweet Indonesian flavours? Then here’s the plan. Chunks of Cauldron Extra Firm Tofu, tossed in garlicky goodness, with fresh herbs and a fried egg. One seriously satisfying dinner.

Serves 2

17 mins

Easy

Vegetarian

437 cals (per serving)

Nasi Goreng on a plate with golden tofu, a fried egg, lime wedges, Thai basil, and chopsticks on the side.

Made with our Extra Firm Plant-Based Tofu

High in protein

Vegan

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Ingredients:

1 x 200g Pack Cauldron Extra Firm Tofu
A drizzle sesame oil
250g cooked brown rice
1 garlic clove, sliced
1 tbsp. tomato ketchup
½ tbsp. tamarind sauce
1 tbsp. reduced salt soy sauce
3 spring onions, sliced into 1 inch pieces
½ carrot, sliced into matchsticks
50g green beans, sliced into 1 inch pieces
10 sprays one calorie cooking spray
2 eggs

To serve:

Lime wedges
Thai basil leaves
A drizzle siracha sauce (optional)

Our tip

Top with a sriracha swirl – for a rich, spicy finish.

Method:

1. Slice the Cauldron Extra Firm Tofu into bite sized pieces.

2. Heat the oil non-stick frying pan over a medium-high heat.

3. Add the Cauldron tofu and pan fry for 3 minutes turning regularly to brown on all sides.

4. Add the cooked rice and garlic and cook for 2 minutes stirring regularly.

5. In a small bowl mix the tomato ketchup, tamarind sauce and soy sauce. Add 50ml of water and mix well.

6. Add the prepared sauce and vegetables to the pan and fry for 2 minutes.

7. Remove from the heat, set to one side and keep warm.

8. Heat a small non-stick frying pan over a medium heat. Add the cooking spray. Fry the eggs for 2-4 minutes or until crispy around the edges.

To serve:

9. Divide the nasi goreng between 2 warmed serving bowls and top each bowl with a fried egg.

10. Garnish the bowls with lime wedges and Thai basil leaves. Drizzle with siracha sauce if desired (optional).

Our tip

Top with a sriracha swirl – for a rich, spicy finish.

Hungry for ideas?

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