Vegetarian Indomie Rendang
Savor the bold, aromatic flavors of Southeast Asia with this Vegetarian Indomie Rendang—a plant-based twist on the classic Indonesian-inspired dish. This recipe features the iconic Indomie instant noodles paired with a rich, creamy rendang sauce made from vegetarian rendang paste, coconut milk, and a medley of vibrant vegetables like red bell pepper, carrot, and snow peas. Golden cubes of crispy pan-fried tofu add a delightful texture, while fresh ginger, garlic, and soy sauce infuse every bite with irresistible umami goodness. Quick and easy to prepare in just 40 minutes, this comforting dish is perfect for a cozy night in or a flavorful midweek dinner. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that elevates the dish to restaurant-quality greatness. Whether you're a fan of fusion cuisine or simply exploring vegetarian options, this Indomie rendang recipe is certain to impress.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 packets Indomie instant noodles
- 3 tablespoons Vegetarian rendang paste
- 200 grams Firm tofu
- 200 milliliters Coconut milk
- 1 Red bell pepper
- 1 Carrot
- 100 grams Snow peas
- 1 Onion
- 2 Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Vegetable oil
- 1 tablespoon Soy sauce
- 1 handful Fresh cilantro
- 1 Lime
Instructions
Dice the firm tofu into small cubes and set aside.
Slice the red bell pepper and carrot into thin strips.
Trim the snow peas and thinly slice the onion.
Mince the garlic cloves and ginger.
In a large pan, heat the vegetable oil over medium-high heat.
Add the diced tofu to the pan and fry until it becomes golden and slightly crispy on all sides, then remove the tofu from the pan and set aside.
In the same pan, add the minced garlic and ginger and sauté for about 1 minute until fragrant.
Add the sliced onion, bell pepper, carrot, and snow peas. Sauté for 4-5 minutes, or until the vegetables are tender-crisp.
Stir in the vegetarian rendang paste and cook for an additional 2 minutes, mixing well with the vegetables.
Pour the coconut milk and soy sauce into the pan, stirring to combine. Let the mixture simmer gently for about 5 minutes.
Meanwhile, cook the Indomie instant noodles according to the package instructions, omitting any seasoning packets included.
Add the cooked noodles and fried tofu to the vegetable and rendang sauce mixture, tossing everything together until the noodles are well-coated.
Serve the vegetarian Indomie rendang hot, garnishing with fresh cilantro and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 46.5 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1588 mg | 122% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2086 mg | 44% | |
*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.
