Nasi Goreng Kampung with 'Just Egg' Tofu Scramble

Ingredients

• 4 cups Cooked Rice
• 1 block Firm Tofu
• 0.5 teaspoon Black Salt (Kala Namak)
• 2 tablespoons Soy Sauce
• 1 tablespoon Dark Soy Sauce
• 2 tablespoons Vegetable Oil
• 3 cloves Garlic
• 2 medium Shallots
• 1 tablespoon Chili Paste
• 0.25 cup Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block of firm tofu on a clean kitchen towel or paper towels. Cover with another towel and press down firmly for at least 5 minutes to remove as much water as possible. Once pressed, crumble the tofu into a medium bowl. Add the 0.5 teaspoon of black salt to the crumbled tofu and mix gently to combine.
2. 2Prepare your aromatics: Peel and finely mince the 3 cloves of garlic. Peel and thinly slice the 2 medium shallots.
3. 3Place a wok or large skillet over medium-high heat (about 190.6°C or 190°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the minced garlic and sliced shallots. Stir-fry for 1-2 minutes until they are fragrant and the shallots begin to soften.
4. 4Add the crumbled tofu mixture to the wok. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned and slightly crispy in places.
5. 5Add the 4 cups of cooked rice to the wok. Pour in the 2 tablespoons of soy sauce and the 1 tablespoon of dark soy sauce. Add the 1 tablespoon of chili paste. Stir everything together vigorously for 3-5 minutes, ensuring the rice and tofu are evenly coated and the mixture is heated through. The rice should be separated and slightly toasted.
6. 6Turn off the heat. Stir in the 0.25 cup of green onions. Serve immediately.

Substitutions

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