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Greatest plates · Main
Indonesian peanut-free tempeh nasi goreng
Smoky fried rice with crispy tempeh, sweet soy and plenty of veg — no peanuts, all flavour. A weeknight winner.
Serves 4Prep 15 minCook 20 minVegan
Containsgluten · soy
Protein 19%Carbs 43%Fat 38%
About 560 kcal a serve — 26 g protein, 58 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Crisp the tempeh
CrispHeat 1 tbsp oil in a wok over medium-high and fry the tempeh cubes for 6 minutes until golden and crisp, then set aside.
Into the panFry tempeh →
6 min · med-high
Fry aromatics
Add the remaining oil, then the garlic, shallots and chilli, and stir-fry for 2 minutes until fragrant.
Into the panFry aromatics →
2 min
Add the veg
Toss in the carrot and green beans and stir-fry for 4 minutes until just tender.
Into the panStir-fry →
4 min
Fry the rice
Add the cold rice and break it up, stir-frying over high heat for 4 minutes to catch some crisp edges.
Into the panFry rice →
4 min · high
Season
SeasonStir in the kecap manis and soy sauce, then return the tempeh and toss everything to coat.
Into the panSeason →
2 min
Serve
ServeScatter with spring onion and serve with cucumber slices on the side.
On the plateGarnish →
Cook's noteCold day-old rice fries up far better than fresh — don't skip it.
Estimated per serve
560 kcal · 26 g protein · 58 g carbs · 22 g fatestimates, within ~10%
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