Vegan Nasi Uduk

Experience the soulful flavors of Indonesia with this Vegan Nasi Uduk recipe, a plant-based twist on a beloved classic. This aromatic dish features jasmine rice simmered in rich coconut milk infused with lemongrass, bay leaves, pandan leaves, and galangal, creating a beautifully fragrant base. Paired with golden, crispy tofu coated in a sweet and savory soy sauce glaze, and topped with crunchy fried shallots and fresh cucumber slices, this recipe delivers a vibrant medley of textures and tastes. Perfect as a comforting main dish, this vegan version of Nasi Uduk is easy to make and ready in under an hour, offering an exotic yet approachable meal that’s sure to impress. Perfect for fans of Indonesian cuisine and plant-based eaters alike!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 1.5 cups Coconut milk
• 1.5 cups Water
• 1 unit Lemongrass stalk
• 2 leaves Bay leaves
• 2 leaves Pandan leaves
• 1 inch Galangal
• 1 teaspoon Salt
• 0.5 cup Fried shallots
• 1 unit Cucumber, sliced
• 1 block Tofu, cubed
• 2 tablespoons Vegetable oil
• 3 tablespoons Sweet soy sauce (kecap manis)
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Step 2

In a large pot, combine coconut milk, water, and salt. Stir until the salt is dissolved.

Step 3

Add the rinsed rice to the pot with coconut milk and water.

Step 4

Bruise the lemongrass stalk with the back of a knife and add it to the pot along with bay leaves, pandan leaves, and galangal.

Step 5

Bring the mixture to a boil over medium heat, stirring occasionally.

Step 6

Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 7

While the rice cooks, prepare the tofu. Heat vegetable oil in a skillet over medium heat.

Step 8

Add the cubed tofu to the skillet and cook until all sides are golden and crispy, about 8-10 minutes.

Step 9

In a small bowl, mix together sweet soy sauce, ground coriander, and ground turmeric.

Step 10

Pour the sauce over the crispy tofu in the skillet and stir well to coat evenly.

Step 11

Serve the Nasi Uduk with a generous topping of crispy tofu, fried shallots, and garnish with sliced cucumbers.

Step 12

For best results, serve warm as a main dish.

Nutrition Facts

Serving size	(1908.6g)

Amount per serving	% Daily Value*
Calories	1840.7

Total Fat 71.6g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3613.7mg	0%
Total Carbohydrate 243.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 53.7g
Protein 66.8g	0%

Vitamin D 0IU	0%
Calcium 1301.8mg	0%
Iron 25.5mg	0%
Potassium 2003.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 14.2%

Carbs: 51.7%