“Nasi Goreng with Tofu and Scrambled Eggs” Recipe | NDR.de – Guide

by Tariq Rose





+

person)

Ingredients:


  • 200

    G


    cooked basmati rice


  • 200

    G


    tofu


  • 2





    small carrots


  • 1





    parsley


  • 2





    Red onion


  • 100

    G


    snow peas


  • 50

    G


    bean sprouts


  • 100

    G


    cashew nuts


  • 2

    al


    sesame seeds


  • 1

    al


    mild curry paste


  • 1

    PIECES


    Ginger


  • 1

    the toe


    garlic


  • 1

    Federation


    coriander


  • 1

    al


    Soy sauce


  • 1

    al


    fish sauce


  • 1





    Lime


  • 3





    egg






  • peanut oil






  • Salt






  • pepper






  • some sambal oelek

When making nasi goreng, you can also use other vegetables or replace the tofu with chicken or shrimp. The recipe is also a great way to use up leftovers and is quick to prepare.

Cook the rice with a little salt and let it cool. Cut the vegetables, onions and tofu into bite-sized pieces or strips. Peel the garlic and ginger and cut into small cubes. Remove the coriander leaves from the stems and roughly chop the cashew nuts.

Heat the oil in a pan and first sauté the onions and vegetables with a longer cooking time. After 2-3 minutes, add tofu, ginger, garlic and remaining vegetables. Stir in the curry paste and fry for a while. Add the rice and mix with the vegetables. Continue to fry, always turning well. Season with a little soy sauce, fish sauce and lime juice. Then add bean sprouts, cashew nuts and sesame seeds.

At the same time, beat the eggs. Heat some oil in a pan, add the egg mixture and make scrambled eggs. Adjust them with a little salt and pepper.

Arrange the nasi goreng again and place it on a plate. Top each with 1 piece of scrambled egg and 1 handful of coriander leaves. Serve with sambal oelek and lime wedge.


Eat better! | broadcast date | 24.07.2022


  • cooking school
  • product knowledge
Basil risotto with baked goat cheese cream praline served on a soup plate.  © NDR / Fernsehmacher GmbH Photo: Markus Hertrich
King oyster mushroom risotto and parmesan chips arranged on a plate.  © NDR / Die Fernsehenmacher Photo: Gunnar Nicolaus
Nasi Goreng with scrambled eggs and tofu served on a plate.  © NDR Photo: Tarik Rose
Shrimp skewers and mushroom risotto arranged on a plate.  © Fernsehmacher GmbH & Co.  KG Photo: Norman Kalle
Kofte is served on a plate with paprika sauce and Turkish rice.  © Fernsehmacher GmbH Photo: Markus Hertrich
Cauliflower risotto with pork tenderloin served on a plate.  © NDR/Fernsehmacher GmbH Photo: Markus Hertrich
A Norwegian lobster shrimp served with green asparagus.  Photo: Dave Hansel
An asparagus curry with turmeric with jacket potatoes and chicken served on a plate.  © NDR Photo: NDR screenshot
Asparagus risotto © NDR Photo: Florian Kruck
  • Fried sea bass fillet with lentil salad
  • Bread salad with mozzarella and fried capers
  • Granola with coconut yogurt and fresh berries
  • Asian pho style chicken soup
  • Thai salad “Laab Moo” with beef
  • Nasi Goreng with tofu and scrambled eggs
  • Red fruit jelly with vanilla cream
  • Pears, beans and smoked fish
  • Matjes slices with beetroot salad
  • Grilled Chicken with Caesar Salad
  • Fried sea bass fillet with lentil salad
  • Bread salad with mozzarella and fried capers
  • Asian pho style chicken soup
  • Thai salad “Laab Moo” with beef
  • Red fruit jelly with vanilla cream
  • Pears, beans and smoked fish
  • Matjes slices with beetroot salad
  • Grilled Chicken with Caesar Salad
  • Grilled Celery and Apples with Hazelnut Vinaigrette





Leave a Comment

Your email address will not be published.