Vegan Ikan Goreng
Transform your kitchen into a Southeast Asian paradise with this flavorful Vegan Ikan Goreng, a plant-based twist on the traditional Indonesian fried fish dish. Made with firm tofu marinated in a fragrant blend of turmeric, garlic, onion, and coriander, this recipe mimics the delicate flavor of fish while staying completely vegan. The magic lies in the addition of nori sheets, which give each tofu fillet a subtle "seafood" essence and an authentic appearance. Pan-fried to golden perfection in coconut oil, these crispy tofu fillets are finished with fresh coriander and a kick of sliced red chili. Perfectly paired with steamed rice or as part of a vibrant vegan meal, this quick and easy dish is ready in just 35 minutes and is sure to satisfy your cravings for a bold and hearty plant-based alternative. Ideal for those seeking vegan Indonesian recipes, meat-free seafood inspiration, or simply a new way to enjoy tofu!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coriander powder
- 2 tablespoons soy sauce
- 4 tablespoons coconut oil (or vegetable oil)
- 1 tablespoon lime juice
- 2 sheets seaweed nori sheets
- 2 tablespoons fresh coriander leaves
- 1 red chili, sliced
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15 minutes to remove excess moisture.
Once pressed, cut the tofu into fillets, about 1.5 cm thick, resembling fish fillets.
In a large bowl, mix turmeric powder, garlic powder, onion powder, coriander powder, soy sauce, lime juice, salt, and pepper to form a marinade.
Add the tofu fillets to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes to absorb the flavors. If possible, marinate for a few hours for deeper flavor.
Just before frying, cut the nori sheets into strips large enough to cover one side of the tofu fillets and press them gently onto each piece, mimicking the skin of the fish.
Heat coconut oil in a large frying pan over medium heat.
Carefully place the marinated tofu fillets in the pan, nori side down, and fry for about 3-4 minutes on each side until golden brown and crispy.
Remove the tofu from the pan and place on a paper towel-lined plate to remove excess oil.
Garnish with fresh coriander leaves and sliced red chili to serve.
Serve hot with steamed rice or as a part of a larger meal with your favorite vegan sides.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1285 mg | 27% | |
*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.
