Name: Tempeh Nasi Goreng
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indonesian
Ingredients: 1 pack of tempeh, cut into bite-size chunks (200 g); 200 g basmati rice, cooked; 2 tbsp peanut oil; 3 spring onions, sliced; 100 g flat green beans, sliced; 1 red pepper, finely sliced; ¼ red cabbage, finely sliced; ½ head of broccoli, cut into florets; a handful of roasted peanuts; fresh limes to serve; 4 garlic cloves; 3 red chillies; a thumb-size piece of ginger, sliced; 3 Tbsp Tamari; 2 Tbsp coconut sugar; juice of a lime; chilli paste to taste (optional)

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Indonesian-inspired fried rice full of delicious flavours and colourful vegetables – this Tempeh Nasi Goreng Recipe is perfect for a delicious mid-week dinner excursion of flavours!

What you’ll need to make this Tempeh Nasi Goreng Recipe

Ingredients

Tempeh (I’ve used Tiba Tempeh, Soy-Marinated Pieces)
Basmati rice, cooked
Peanut oil
Spring onions
Flat green beans,
Red pepper
Red cabbage
Head of broccoli
Roasted peanuts
Fresh limes

For the sauce:

Garlic
Red chillies
Ginger
Tamari Soy Sauce
Coconut sugar
Lime juice
Chilli paste to taste (optional)

Equipment

Wok
Blender

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How to make this Tempeh Nasi Goreng Recipe

Preparing your sauce

To start with, preheat your oven to 220ºC. While you’re waiting for that to heat up, place your chillis on a lined baking tray and bake them for 5 minutes before adding the unpeeled cloves of garlic and the ginger to the baking tray. Now bake everything together for another 10 minutes until the garlic and ginger soften and the chillies blacken.

Next, take the chilli stalks out of the tray, peel the cloves of garlic and them both to a blender with the ginger, tamari soy sauce, coconut sugar and lime juice. Now blitz everything together until you’re left with a smooth mixture and add chilli paste until you’re happy with the flavour.

How to cook the tempeh and vegetables

Splash a little peanut oil in a wok and cook the tempeh pieces. Once they start getting crispy, remove them from the pan and set them aside. Now add the white parts of your sliced spring onions and story fry until soft and set them aside with the tempeh.

Add a little more peanut oil to the wok and fry your vegetables until they’ve softened. Be sure to add the cabbage and peppers last so they still have a bit of crunch and then set all your veggies aside.

Cooking your rice

Next, pour your blended sauce into the wok with a splash of water and cook for 2 minutes before adding your rice to the wok and mixing it all together.

Now your sauce is cooked, add the spring onions, veggies and tempeh back to the wok and heat through.

To serve, sprinkle the leftover spring onions and roasted peanuts.

This recipe is:

100% vegan
healthy
easy-to-make
full of tasty veggies!
nice and spicy!