Vegetarian Nasi Goreng (Indonesian Fried Rice)
Recipe: Vegetarian Nasi Goreng (Indonesian Fried Rice)
From: Deborah Madison's Vegetarian Cooking for Everyone
Serves: 4
16 oz. Chinese-style firm tofu
2 Tbsp. vegetable oil
4 Tbsp. soy sauce, divided
4-1/2 Tbsp. brown sugar, divided
3 Tbsp. water
1 tsp. ketchup
1 small white onion or several large shallots, sliced
2 serrano chiles, diced
3-4 Tbsp. roasted peanut oil
salt
4-5 c. cold leftover cooked plain rice (white or brown; preferably basmati or jasmine)
1/4 to 1/2 lb. snow peas, cleaned and sliced diagonally in 1/4" pieces
1 bunch scallions, sliced thinly on the diagonal
for garnish (optional): pea shoots; long fine strips of cucumber or carrot; finely shredded napa cabbage; thinly sliced water chestnuts or jicama
Cut the tofu into slabs about 3/4" thick and drain, then blot well with paper towels. Cut it into 3/4" cubes. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu and fry until golden on all sides, shaking the pan to flip them around. They should color nicely without becoming dry and hard.
While the tofu cooks, mix 2 Tbsp. soy sauce and 3-1/2 Tbsp. brown sugar in a small bowl. When the tofu is done, add the soy mixture to the skillet, turn heat to medium, and stir well. Let simmer for two minutes, then add water, stir, and cook until the sauce has become a syrupy glaze coating the tofu. Remove from heat and let tofu cool in the syrup for ten minutes.
Mix 2 Tbsp. soy sauce, 1 Tbsp. brown sugar, and ketchup in a small bowl and set aside. Process the onion and chiles in a small food processor to make a paste. Heat the roasted peanut oil in a wok, add the onion paste, and stir-fry over high heat for a minute. Add the soy sauce mixture and a few pinches of salt, stir, then add the rice and stir-fry until heated through. Add the tofu, snow peas, and most of the scallions and stir-fry for about 2 minutes. Heap onto a serving platter and garnish with the remaining scallions or any of the optional garnishes.
Notes:
I just used canola oil rather than roasted peanut oil, although I think using dark sesame oil might give a more interesting flavor. I had jalapeños on hand so that's what I used, not serranos. Didn't bother with any garnishes. SO really liked this one; I did too.
From: Deborah Madison's Vegetarian Cooking for Everyone
Serves: 4
16 oz. Chinese-style firm tofu
2 Tbsp. vegetable oil
4 Tbsp. soy sauce, divided
4-1/2 Tbsp. brown sugar, divided
3 Tbsp. water
1 tsp. ketchup
1 small white onion or several large shallots, sliced
2 serrano chiles, diced
3-4 Tbsp. roasted peanut oil
salt
4-5 c. cold leftover cooked plain rice (white or brown; preferably basmati or jasmine)
1/4 to 1/2 lb. snow peas, cleaned and sliced diagonally in 1/4" pieces
1 bunch scallions, sliced thinly on the diagonal
for garnish (optional): pea shoots; long fine strips of cucumber or carrot; finely shredded napa cabbage; thinly sliced water chestnuts or jicama
Cut the tofu into slabs about 3/4" thick and drain, then blot well with paper towels. Cut it into 3/4" cubes. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu and fry until golden on all sides, shaking the pan to flip them around. They should color nicely without becoming dry and hard.
While the tofu cooks, mix 2 Tbsp. soy sauce and 3-1/2 Tbsp. brown sugar in a small bowl. When the tofu is done, add the soy mixture to the skillet, turn heat to medium, and stir well. Let simmer for two minutes, then add water, stir, and cook until the sauce has become a syrupy glaze coating the tofu. Remove from heat and let tofu cool in the syrup for ten minutes.
Mix 2 Tbsp. soy sauce, 1 Tbsp. brown sugar, and ketchup in a small bowl and set aside. Process the onion and chiles in a small food processor to make a paste. Heat the roasted peanut oil in a wok, add the onion paste, and stir-fry over high heat for a minute. Add the soy sauce mixture and a few pinches of salt, stir, then add the rice and stir-fry until heated through. Add the tofu, snow peas, and most of the scallions and stir-fry for about 2 minutes. Heap onto a serving platter and garnish with the remaining scallions or any of the optional garnishes.
Notes:
I just used canola oil rather than roasted peanut oil, although I think using dark sesame oil might give a more interesting flavor. I had jalapeños on hand so that's what I used, not serranos. Didn't bother with any garnishes. SO really liked this one; I did too.