Vegetarian Nasi Campur
Discover the vibrant flavors of *Vegetarian Nasi Campur*, a plant-based twist on the beloved Indonesian mixed rice dish. This hearty and colorful recipe combines fragrant jasmine rice with crispy golden tofu, a medley of stir-fried vegetables, and a savory coconut milk and tamarind sauce. Perfumed with ground coriander and turmeric, each bite is an explosion of aromatic spices. Garnished with roasted peanuts, fresh cucumber slices, and a squeeze of lime, this wholesome meal offers layers of texture and flavor. Perfect for a quick weeknight dinner or a show-stopping centerpiece for a vegetarian feast, *Vegetarian Nasi Campur* is as nourishing as it is delicious. This recipe is a must-try for fans of Southeast Asian cuisine and those seeking satisfying meat-free options!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 200 grams Firm tofu
- 3 tablespoons Vegetable oil
- 1 medium Red bell pepper
- 1 medium Carrot
- 100 grams Green beans
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 cup Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Tamarind paste
- 3 cloves Garlic cloves
- 2 small Shallots
- 50 grams Peanuts
- 0.5 medium Cucumber
- 1 medium Lime
- 5 grams Fresh coriander leaves
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Add the rice and 4 cups of water to a rice cooker or a medium saucepan. Cook according to the rice cooker's instructions, or bring to a boil on the stove, then reduce heat, cover, and simmer for about 18-20 minutes until the rice is cooked.
While the rice cooks, prepare the tofu. Press and drain the tofu to remove excess liquid. Cut it into bite-sized cubes.
In a non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cubed tofu and fry for 8-10 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add finely chopped garlic and shallots, sauté until fragrant and translucent.
Add sliced red bell pepper, julienned carrot, and trimmed green beans. Stir-fry for about 5 minutes until the vegetables begin to soften.
Stir in the ground coriander and turmeric powder, and cook for another 1-2 minutes until aromatic.
Add the soy sauce, tamarind paste, and coconut milk, and stir to combine. Allow the mixture to simmer for 5 minutes.
Add the fried tofu back into the skillet, gently toss everything together, ensuring the tofu is well-coated with the sauce. Adjust seasoning with salt to taste. Let simmer for another 3 minutes.
While the mixture is simmering, dry roast the peanuts in a small pan over low heat until golden and fragrant. Remove from heat and set aside.
Slice the cucumber into half-moons and the lime into wedges. Chop the fresh coriander leaves finely.
To assemble the Nasi Campur, serve a portion of cooked rice on each plate, accompanied by a generous helping of the tofu and vegetable mix. Top with roasted peanuts and sliced cucumber.
Garnish with fresh coriander leaves and serve with a lime wedge on the side for squeezing just before eating.
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 30.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 46.6 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1718 mg | 132% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2393 mg | 51% | |
*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.
