Ingredients

2 x 160g packs Cauldron Marinated Tofu Pieces

3 tbsp vegetable oil
1 bunch spring onions, chopped into fine rounds
1 small red pepper, thinly sliced
2 garlic cloves, crushed
2 tsp sambal oelek
4 tbsp garlic and ginger sauce
200g peeled cooked prawns (optional)
300g Thai rice, raw weight, cooked according to on pack instructions
3 tbsp Sharwoods light soy sauce
1 lime cut into wedges to garnish
For the omelette garnish: 2 eggs, beaten. 1 tsp coriander leaves, finely chopped. Salt and freshly ground black pepper.

Nasi Goreng

This recipe is rated 3 based on 8 reviews
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Serves 4
3/5 difficulty
10 minutes 10 min

Once tried, you can be sure it will be a regular item on your menu! If you are not vegetarian, try adding a handful of cooked prawns along with the Tofu

Method

Heat 1 tbsp of oil in a pre-heated wok. Beat the eggs, coriander and seasoning in a bowl then pour into the wok and cook until set like an omelette. Slice into pieces and leave to one side to cool.
To the pre-heated wok add the remaining oil, then toss in the spring onion, red pepper, garlic, Sambal Oelec and the garlic and ginger sauce and cook over a high heat for 2 minutes.
Add the prawns, if using and stir fry for 1 minute. Add the marinated tofu pieces and stir fry for 2 minutes.
Slice the omelette and stir in, sprinkle the remaining omelette over.