Vegan Nasi Uduk
Indulge in the rich, aromatic flavors of Vegan Nasi Uduk, a plant-based twist on the classic Indonesian dish. This recipe features fragrant jasmine rice cooked in creamy coconut milk, infused with lemongrass, pandan leaves, galangal, and bay leaves for a depth of flavor that’s truly authentic. Served alongside golden, crispy tofu glazed in a sweet soy sauce blend with notes of turmeric and coriander, this dish is an irresistibly satisfying and wholesome meal. Topped with crunchy fried shallots and fresh cucumber slices, Vegan Nasi Uduk is perfect as a warm, comforting main dish that’s both dairy-free and vegan-friendly. With its vibrant aroma, tropical ingredients, and easy preparation, this recipe is a feast for the eyes and palate. Ideal for meal prep or sharing with friends, it’s a delightful way to explore Indonesian cuisine!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1.5 cups Coconut milk
- 1.5 cups Water
- 1 unit Lemongrass stalk
- 2 leaves Bay leaves
- 2 leaves Pandan leaves
- 1 inch Galangal
- 1 teaspoon Salt
- 0.5 cup Fried shallots
- 1 unit Cucumber, sliced
- 1 block Tofu, cubed
- 2 tablespoons Vegetable oil
- 3 tablespoons Sweet soy sauce (kecap manis)
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine coconut milk, water, and salt. Stir until the salt is dissolved.
Add the rinsed rice to the pot with coconut milk and water.
Bruise the lemongrass stalk with the back of a knife and add it to the pot along with bay leaves, pandan leaves, and galangal.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
While the rice cooks, prepare the tofu. Heat vegetable oil in a skillet over medium heat.
Add the cubed tofu to the skillet and cook until all sides are golden and crispy, about 8-10 minutes.
In a small bowl, mix together sweet soy sauce, ground coriander, and ground turmeric.
Pour the sauce over the crispy tofu in the skillet and stir well to coat evenly.
Serve the Nasi Uduk with a generous topping of crispy tofu, fried shallots, and garnish with sliced cucumbers.
For best results, serve warm as a main dish.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 53.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1302 mg | 100% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2003 mg | 43% | |
*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.
