Nasi Goreng with tofu

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and chop the garlic. Wash the coriander, dab dry and chop coarsely, except for a little to garnish. Mix lemon juice, garlic and 1/2 teaspoon of Sambal Oelek. Cut the tofu into 4 slices and brush with the marinade. Sprinkle with coriander and marinate covered for about 30 minutes. Put the rice into 400 ml boiling salted water and let it swell covered over low heat for about 20 minutes.

2. 2

   Meanwhile clean, wash and drain the carrots, peppers and spring onions. Cut paprika and carrots into strips, spring onions into rings. Clean and slice the mushrooms. Wash the sprouts and let them drain. Heat 1-2 tablespoons of oil in a large pan and fry the mushrooms first. Season with salt and pepper and remove. Add 1-2 tablespoons of oil to the hot frying fat and fry the carrots and pepper strips for about 5 minutes, turning them over. Finally add spring onions and sprouts and fry for about 2 minutes. Remove the vegetables from the pan and heat 2 tablespoons of oil in the pan. Add rice to the pan and fry while turning. Heat 1 tablespoon of oil in a second pan. Drain the tofu on kitchen paper and fry in the hot oil for 3-4 minutes, turning over.

3. 3

   Add 1-2 tablespoons of oil to the hot frying fat and fry the carrots and pepper strips for about 5 minutes, turning them over. Finally add spring onions and sprouts and fry for about 2 minutes. Remove the vegetables from the pan and heat 2 tablespoons of oil in the pan. Add rice to the pan and fry while turning. Heat 1 tablespoon of oil in a second pan. Drain the tofu on kitchen paper and fry in the hot oil for 3-4 minutes, turning over. Add the vegetables to the rice, heat briefly and season with soy sauce and sambal oelek. Arrange on plates with tofu and serve sprinkled with coriander leaves and garnished

4. 4

   Variation: Instead of tofu, you can also fry one fried egg per person. ()

Nutrition Facts

KCAL
440 kcal

CARBS
51 g

FATS
20 g

PROTEINS
16 g