Vegetarian Nasi Padang
Experience the vibrant flavors of Indonesia with this Vegetarian Nasi Padang recipe—a plant-based take on the iconic Padang-style feast. Featuring fragrant turmeric-infused coconut rice, crispy golden baby potatoes, and a savory stir-fry of tofu and mushrooms, this dish is a symphony of textures and flavors. Aromatics like lemongrass, kaffir lime leaves, galangal, and chilies bring authentic depth to every bite, while a touch of sweet soy sauce and lime juice perfectly balances the spice. Perfect for meal prep or a show-stopping dinner, this wholesome, satisfying recipe is as nourishing as it is delicious. Enjoy this vegetarian spin on a classic Indonesian favorite, ideal for anyone seeking bold, global flavors made easy at home.
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Recipe Information
Ingredients
- 2 cups jasmine rice
- 1 cup coconut milk
- 1.5 cups water
- 1 lemongrass stalk
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 250 grams baby potatoes
- 300 grams tofu
- 200 grams button mushrooms
- 2 red chilies
- 2 green chilies
- 3 tablespoons coconut oil
- 4 shallots
- 3 garlic cloves
- 1 inch ginger
- 3 kaffir lime leaves
- 1 inch galangal
- 2 tablespoons sweet soy sauce
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 1 teaspoon sugar
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a pot, combine the rice, coconut milk, water, lemongrass stalk (bruised), turmeric powder, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
Boil the baby potatoes for 10-12 minutes until fork-tender. Drain and set aside.
Cut the tofu into cubes and button mushrooms into halves.
Thinly slice the shallots, garlic, and ginger. Chop the red and green chilies. Crush the kaffir lime leaves and galangal.
Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the shallots, garlic, ginger, chilies, kaffir lime leaves, and galangal. Saute until fragrant and the shallots are golden brown.
Add the tofu and mushrooms to the pan. Stir-fry for 5-7 minutes until the tofu is golden and the mushrooms are cooked.
Add the sweet soy sauce, lime juice, salt, and sugar to the pan. Stir well and allow the mixture to cook for another 3-5 minutes.
Heat the remaining tablespoon of coconut oil in a pan and lightly fry the boiled baby potatoes until they are golden and crispy.
Serve the turmeric coconut rice with the mushroom-tofu stir fry and crispy potatoes on the side. Garnish with additional sliced chilies, if desired.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 14.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 996 mg | 21% | |
*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.
