Vegan Nasi Goreng (Fried Rice)

Ingredients

• 4 cups Cooked rice
• 1 block Tofu
• 1/2 cup Carrots
• 1/2 cup Green peas
• 2 medium Green onions
• 2 cloves Garlic
• 2 medium Shallots
• 1 teaspoon Chili paste
• 2 tablespoons Soy sauce
• 1 tablespoon Sweet soy sauce (kecap manis)
• 2 tablespoons Vegetable oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1Cut the 1 block of tofu into 1/2-inch cubes. Place a 12-inch skillet over medium-high heat and add 1 tablespoon of the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden brown. Remove the tofu from the skillet and set it aside on a plate.
2. 2Finely mince the 2 cloves of garlic and 2 medium shallots. Chop the 2 medium green onions, separating the white and green parts. Heat the remaining 1 tablespoon of vegetable oil in the same 12-inch skillet over medium-high heat (about 375°F or 190°C). Add the minced garlic, minced shallots, and 1 teaspoon of chili paste. Stir and cook for 1 minute until fragrant, being careful not to burn the garlic.
3. 3Add the 1/2 cup of carrots and 1/2 cup of green peas to the skillet. Stir-fry for 3-4 minutes until the carrots are slightly tender and the peas are bright green. The vegetables should still have a slight bite.
4. 4Add the 4 cups of cooked rice to the skillet. Break up any clumps of rice with your spoon or spatula. Stir-fry for 3-5 minutes, mixing the rice with the vegetables and aromatics until the rice is heated through.
5. 5Add the fried tofu back into the skillet. Pour in the 2 tablespoons of soy sauce and 1 tablespoon of sweet soy sauce. Stir everything together well to coat the rice, vegetables, and tofu evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
6. 6Stir in the white parts of the chopped 2 medium green onions. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir to combine. Serve the Vegan Nasi Goreng hot, garnished with the green parts of the chopped 2 medium green onions.

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