Unfried Rice with Crispy Tofu and Peanut Satay

Let’s talk about fried rice for a minute.

I feel like this simple, cheap, versatile and totally delicious meal is so underrated. A popular staple food in Indonesia ‘Nasi Goreng’ is one of those meals that was a weekly occurrence in my family for quick and easy lunches using up leftover rice. For a while, I completely forgot it even existed. But now that I’ve (happily) rediscovered it, it’s become a new staple.

I typically throw this recipe together for a super quick, satisfying and nutrient-packed lunch or dinner, that literally takes less than 15 minutes all up to make, or meal prep bulk portions of to have ready-to-eat for the next few days! It’s a great way to use up leftover rice, and so easily adapted to whichever veggies you might have residing in your fridge at the moment in all colours of the rainbow.

I switched out the white rice typically used in fried rice with brown rice, for the extra fibre, vitamins and minerals. It also gives it a slightly chewier and nuttier (and in my opinion, much more filling and satisfying!) flavour. You could totally use any other type of leftover rice you like, or even another grain, such as quinoa or millet.

The crispy, golden marinated tofu not only adds a whole lot of extra deliciousness, but is a great source of plant protein and highly bioavailable calcium for that extra nutritional punch.

Drizzle on that spicy, creamy peanut satay sauce and a squeeze of fresh lime juice, and you’ve got yourself one winner of a bowl!

I hope you love this simple recipe as much as I do, and be sure to tag me on Instagram so I can see your creation :)

Serves 2

Ingredients:

• 200g organic firm tofu

• 1 tsp garlic powder

• 1 tsp ground ginger

• 2 tbsp coconut aminos or tamari

• 1-2 cups cooked brown rice

• 1 small onion, chopped

• 1/4 small purple cabbage, chopped

• 4 mushrooms, chopped

• 1 carrot, peeled and chopped

• 1 cup broccoli, chopped

• 1 bunch bok choy

• Fresh coriander, lime and chilli flakes

For the Satay:

• 1/4 cup natural peanut butter

• 1 tsp garlic powder

• 1 tsp ground ginger

• 1 tbsp coconut aminos or tamari

• Juice of 1 lime

Method:

1. Chop tofu into cubes and mix together the garlic powder, ground ginger and coconut aminos. Cover tofu with marinade and allow to soak for at least an hour (the longer the more flavoursome!).

2. Heat a non-stick pan, then add the tofu and saute until golden and crispy. Remove from pan and set aside.

3. Add onion, carrot, mushroom and broccoli to pan. Saute until just soft.

4. Then add in the brown rice, sliced outer leaves of bok choy and cabbage, as well as any remaining marinade from the tofu, and continue sautéing until bok choy is just wilted.

5. To make the satay, mix together all ingredients until super smooth, adding a touch of water to thin if needed.

6. Serve fried rice topped with crispy tofu, satay sauce, fresh coriander and chilli flakes, with the extra bok choy squeezed with lime juice on the side for a fresh crunch!