Indonesian Tofu Nasi Goreng & Vibrant Veg
with Sriracha Drizzle, Fried Egg & Crispy Shallots
- Soy
- Gluten
- Sulphites
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
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Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
2
Garlic
1 packet
Green Beans
1
Cucumber
1
Tomato
1
Firm Tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat)
1 sachet
Southeast Asian Spice Blend
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 packet
Sriracha
(May be present: Soy)
1 sachet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs)
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
Add jasmine rice and a pinch of salt, then cook,
uncovered, over high heat until tender,
12-14 minutes.
• Drain rice, rinse with warm water and set aside.
• Meanwhile, thinly slice garlic.
• Trim green beans, then slice into thirds.
• Thinly slice cucumber into rounds.
• Cut tomato into thin wedges..
• Cut plain tofu (see ingredients) into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• When oil is hot, crack the eggs into the pan. Cook
until egg whites are firm and yolks are cooked to
your liking, 4-5 minutes.
• Transfer to a plate and cover to keep warm.
- Return frying pan to medium-high heat with a generous drizzle of olive oil.
- When the oil is hot, cook tofu and green beans, turning occasionally, 5-7 minutes.
- In the last minute, add Southeast Asian spice blend and garlic and cook untill fragrant, 1 minute.
- To the pan with cooked tofu, add cooked rice, gently stirring, until combined, 1-2 minutes.
- Add kecap manis and the soy sauce, tossing to coat, 1 minute.
• Divide Indonesian tofu nasi goreng between
bowls.
• SPICY! Sriracha is spicy, use less if you’re sensitive
to heat. Top with cucumber, tomato, fried egg,
sriracha and crispy shallots (see ingredients) to
serve. Enjoy!
