I first made this recipe from the aide of a packet of Marinated Tofu pieces, since then we have made it many times, mixing it up (dependent on the contents of the fridge), and it has become a regular fixture Chez Marsh.
5 nights in Whistler = each couple making a meal, and a special birthday meal out at Mongolie Grill!
Tonight was our turn.
Nasi Goreng Recipe
1 pack of Cauldron Marinated Tofu pieces (or a pack of tofu, drained and prepared as below)
A red pepper, chopped (mainly for aesthetic reasons, as it makes it colourful).
1 bunch spring onions, chopped.
300g (dry uncooked weight) Thai rice
Ginger (I have used powder, freshly grated, and lazy ginger with equal success)
Garlic (as above!)
Chilli powder (nb. have also used lazy chilli, and chilli paste)
3tbsp soy sauce
Rinse and cook the rice and set aside.
Heat the oil in a large frying pan, and add the garlic, ginger, and chilli (to taste, couple cloves of garlic, small chunk of ginger, light sprinkle of chilli). Fry for a few minutes.
Add the onions and peppers, and cook for a few minutes more, as the peppers start to soften.
Add the tofu, and cook for a few.minutes more…
Then add the cooked rice and soy sauce, mix through and serve with a quarter of lime to squeeze over!
When I made it tonight, I unfortunately didn’t have access to the usual pre-marinated pieces, so had to come up with my own!
I used a regular block of tofu, drained it of liquid, then cut it into small-ish pieces (1 by 4cm). Next I dry fried the pieces (just in a pan, no oil or liquid) and then marinated them in a blend of lime juice, soy sauce, and ginger.