Vegetarian Nasi Uduk
Transform your weeknight dinner into an Indonesian-inspired feast with this fragrant and easy Vegetarian Nasi Uduk recipe! Featuring rich jasmine rice simmered in creamy coconut milk and infused with aromatic herbs like lemongrass, kaffir lime leaves, and galangal, this traditional dish offers bold flavors and irresistible textures. Paired with crispy fried tofu and tempeh, crunchy roasted peanuts, and refreshing cucumber slices, every bite is a delectable blend of savory and fresh. Topped with fried shallots and a drizzle of sweet soy sauce, this plant-based version of the classic nasi uduk is perfect for family meals or entertaining guests. Serve it on a banana leaf for an authentic touch, and enjoy a deeply satisfying vegetarian dinner that’s bursting with flavor!
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Recipe Information
Ingredients
- 400 ml coconut milk
- 2 cups jasmine rice
- 1.5 cups water
- 2 lemongrass stalks, crushed
- 2 bay leaves
- 3 kaffir lime leaves
- 1 inch galangal, sliced
- 1 teaspoon salt
- 0.25 cup fried shallots
- 1 cucumber, sliced
- 200 grams tofu, cubed and fried
- 200 grams tempeh, cubed and fried
- 2 tablespoons sweet soy sauce
- 0.5 cup peanuts, roasted and salted
- 1 banana leaf for serving (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium-sized pot, combine the coconut milk, water, crushed lemongrass stalks, bay leaves, kaffir lime leaves, sliced galangal, and salt. Stir well to mix the ingredients.
Add the rinsed jasmine rice to the pot and stir again to evenly distribute the ingredients.
Place the pot over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom.
Once it reaches a simmer, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook undisturbed for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.
Turn off the heat and let the rice sit, covered, for another 5 minutes to steam and become fluffy.
Open the lid and remove the lemongrass, bay leaves, kaffir lime leaves, and galangal from the pot.
Use a fork to fluff the rice gently, ensuring it’s well-mixed with the aromatic flavors.
For serving, line a plate with a banana leaf if available, and scoop the nasi uduk onto it.
Serve the nasi uduk with fried tofu and tempeh, cucumber slices, roasted peanuts, and fried shallots.
Drizzle sweet soy sauce over the tofu and tempeh, or serve on the side for guests to add as desired.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 272.3 g | 99% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 44.7 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1239 mg | 95% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2327 mg | 50% | |
*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.
