Dairy-Free Nasi Campur
Elevate your mealtime with this vibrant and flavorful Dairy-Free Nasi Campur, a classic Indonesian mixed rice dish thoughtfully crafted for those avoiding dairy. Featuring tender grilled turmeric-spiced chicken, crispy pan-fried tempeh glazed in soy sauce, golden cubes of fried tofu, and a medley of crisp-tender green beans and carrots, this recipe is a feast both for the eyes and the palate. A zesty homemade sambal, made with fresh red chili peppers, shallots, and tangy lime juice, ties everything together with a punch of heat. Perfectly timed for easy preparation in just over an hour, this dairy-free masterpiece offers a balanced fusion of textures and flavors, ensuring a crowd-pleasing meal for any occasion. Whether you’re exploring Indonesian cuisine or seeking meal inspiration with a wholesome twist, this Nasi Campur recipe is sure to delight.
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Recipe Information
Ingredients
- 2 cups White rice
- 1 pound Chicken breast
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 6 tablespoons Vegetable oil
- 8 ounces Tempeh
- 2 tablespoons Soy sauce
- 4 whole Garlic cloves
- 1 cup Green beans
- 2 large Carrots
- 8 ounces Firm tofu
- 2 whole Red chili peppers
- 2 whole Shallots
- 2 tablespoons Lime juice
Instructions
Rinse the white rice under cold water until the water runs clear, then cook according to the package instructions. Set aside and keep warm.
In a small bowl, mix 1 teaspoon of turmeric powder and 1 teaspoon of salt. Rub the spice mixture evenly over the chicken breast.
Heat 2 tablespoons of vegetable oil in a grill pan over medium heat. Grill the chicken until fully cooked and golden brown on both sides, about 6-8 minutes per side. Remove from the pan, slice, and set aside.
Cut the tempeh into thin slices. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the tempeh slices and cook until golden brown on both sides, about 5-6 minutes. Add soy sauce and toss to coat. Remove from the skillet and set aside.
Slice the garlic cloves thinly. In the same skillet, add the remaining 2 tablespoons of vegetable oil and sauté the sliced garlic until fragrant.
Trim the green beans and cut the carrots into matchsticks. Add the vegetables to the skillet and sauté with the garlic until crisp-tender, about 4-5 minutes. Sprinkle with 1 teaspoon of salt. Remove from heat and set aside.
Cut the tofu into cubes and fry in a separate pan over medium-high heat until golden brown. Set aside.
For the sambal, finely chop the red chili peppers and shallots. Combine them in a small bowl with lime juice and mix until combined.
To serve, divide the cooked rice among four plates. Arrange the grilled chicken, sautéed tempeh, blanched vegetables, and fried tofu around the rice. Serve with a spoonful of sambal on the side.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 53.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7727 mg | 336% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 22.1 g | ||
| Protein | 215.1 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4009 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
