Name: Ginger Tofu Nasi Goreng
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Ingredients: 4 null garlic cloves (unpeeled); 2.5 null red chillies; 5 cm fresh ginger (unpeeled); 3 tbsp tamari ((if GF) or soy sauce); 2 tbsp coconut sugar ((or 3-4 tsp dark brown sugar)); 2 tsp lime juice; 2 tsp sambal oelek ((chilli paste), adjust to taste); 400 g firm tofu (SEE NOTES*); 2 tbsp finely grated ginger ((on a microplane)); 1 tsp toasted sesame oil; 2 tsp neutral oil; null null salt; 1.5 cup basmati rice (cooked a day before (without salt)); 2 tbsp peanut oil ((or other high smoke point oil)); 3 null spring onions (sliced); 1 handful fine green beans (cut diagonally); 1 null red pepper (finely sliced); 1 wedge red cabbage (finely sliced); 0.5 head broccoli florets; 0.25 cup roasted peanuts (chopped); 1 null lime (cut into quarters, (optional), to serve)

Instructions

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1

Preheat the oven to 220° C / 425° F. Place the chillies (2.5 red) on a lined baking sheet and bake for minutes (5). Add the cloves (4 garlic) and fresh ginger (5 cm). Bake for an additional minutes (12), until the garlic cloves are sticky, chillies blacken, and ginger softens. Remove chillies and garlic if needed and continue baking the ginger for another [5-10 minutes] until soft.
2

Reduce the oven temperature to 180° C / 350° F.
3

Remove chili stalks, peel the cloves (4 garlic), and peel and slice the fresh ginger (5 cm). Blend the roasted aromatics with tamari (3 tbsp), coconut sugar (2 tbsp), lime juice (2 tsp), and sambal oelek (2 tsp) until a smooth paste forms. Adjust spiciness with more sambal oelek if desired.
4

Cut the firm tofu (400 g) into cubes. Combine the finely grated ginger (2 tbsp), toasted sesame oil (1 tsp), neutral oil (2 tsp), and a generous amount of [salt]. Rub this marinade into the [firm tofu] cubes.
5

Arrange the marinated [firm tofu] on a lined baking sheet and bake until golden and crispy, approximately minutes (30).
6

Heat a wok or large frying pan. Pour peanut oil (1 tbsp) into the wok and heat until almost smoking. Add the sliced onions (3 spring), reserving most of the green parts for serving. Stir-fry until the [spring onions] soften, then transfer to a separate plate, leaving as much oil in the wok as possible.
7

Heat another peanut oil (1 tbsp) and stir-fry the vegetables in this order: broccoli florets (0.5 head), fine green beans (1 handful), pepper (1 red), and red cabbage (1 wedge). Allow about minute (1) between each addition. Transfer the cooked vegetables to a plate and set aside.
8

Lower the heat to low (or turn off if using an electric hob but keep wok on hot surface). Pour the prepared sauce into the wok/pan with a splash of [water]. Cook on low-medium heat for about [1-2 minutes], stirring occasionally.
9

Break up the cold basmati rice (1.5 cups) with your hands and add it to the sauce. Mix thoroughly. Return the cooked [spring onions] and fried vegetables to the pan. Stir-fry on low-medium heat until everything is coated in the sauce and piping hot.
10

Divide the nasi goreng among plates, topping with roasted peanuts (0.25 cup), baked [firm tofu], and reserved raw [spring onions] slices. Serve with lime (1) wedges and [sambal oelek] on the side.