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How to make Vegetable and tofu nasi goreng

Yield = 4
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • 1/2 head (600g) cauliflower, chopped
  • 400g broccoli, chopped
  • 2 large carrots, chopped
  • 300g block firm tofu
  • 1 1/2 tablespoons peanut oil
  • 4 green onions, sliced, plus extra, thinly sliced, to serve
  • 5cm piece fresh ginger, finely grated
  • 1/4 cup vegetarian oyster sauce
  • 1 tablespoon kecap manis
  • 1 cup bean sprouts, trimmed
  • 4 eggs
  • 1 cup fresh coriander leaves, plus extra, to serve
  • 1 tablespoon sambal oelek
  • Lime wedges, to serve

Method

  • Step 1 Place cauli ower in a food processor. Process until very nely chopped. Transfer to a bowl. Repeat with broccoli and carrot.
  • Step 2 Cut tofu crossways into 1cm-thick slices. Cut each slice in half crossways. Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Cook tofu in 2 batches, turning occasionally, for 3 minutes or until golden. Transfer to a plate lined with paper towel.
  • Step 3 Add onion and ginger to wok. Stir-fry for 1 minute or until fragrant. Add processed vegetables. Stir-fry for 3 minutes or until tender. Add oyster sauce, kecap manis and bean sprouts. Stir-fry for 30 seconds or until combined. Remove from heat.
  • Step 4 Heat remaining oil in a large non-stick frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until whites are just set.
  • Step 5 Toss coriander through vegetable mixture. Divide among serving bowls. Top with tofu, egg, extra coriander and onion. Serve with sambal oelek and lime wedges.