Nasi goreng

Name: Nasi goreng
Yield: Serves 4
Ingredients: 3 eggs, lightly beaten; 15 ml/1 tbsp Indonesian or Thai red curry paste; 250 g/9 oz/generous 1¼ cups Thai fragrant or basmati rice; 30 ml/2 tbsp groundnut (peanut) oil; 50 g/2 oz/scant 1 cup desiccated (dry unsweetened shredded) coconut, toasted; 200 g/7 oz/1¾ cups frozen peas; small bunch of fresh coriander (cilantro), chopped; 90 g/3½ oz green beans, thinly sliced; 60 ml/4 tbsp light soy sauce; 1 bunch of spring onions (scallions), thinly sliced diagonally; 50 g/2 oz/½ cup peanuts, roasted and chopped; 250 g/9 oz firm tofu, drained; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This Indonesian classic is a popular food stall dish and is often eaten for breakfast. It is great for using up leftover rice and you can use almost any fresh vegetables you have to hand in this flexible recipe. The marinated tofu elevates this dish from a simple accompaniment to a nourishing main meal.

Ingredients

15 ml/1 tbsp Indonesian or Thai red curry paste
60 ml/

Main course
Vegetarian

Method

Whisk the red curry paste and soy sauce together in a bowl and crumble the tofu into it in large chunks. Set aside to marinate until required.
Cook the rice according to the instructions on the packet, until tender, then drain. (Don’t add salt to Thai fragrant rice.) Meanwhile, heat the oil in a large, non-stick frying pan or wok and stir-fry the garlic and spring