Vegetarian Indomie Rendang

Transform your weeknight dinners with this bold and flavorful Vegetarian Indomie Rendang recipe—a plant-based twist on the iconic Indonesian classic. Featuring springy Indomie instant noodles, crispy golden tofu cubes, and a medley of vibrant vegetables like red bell pepper, carrot, and snow peas, this dish is coated in a rich and aromatic vegetarian rendang sauce made with coconut milk, ginger, and garlic. Ready in just 40 minutes, this satisfying meal offers the perfect balance of creamy, spicy, and savory notes, finished with fresh cilantro and a squeeze of lime for a zesty kick. Whether you're a noodle lover, a fan of Southeast Asian cuisine, or searching for easy yet flavorful vegetarian recipes, this dish is sure to become a new favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 packets Indomie instant noodles
• 3 tablespoons Vegetarian rendang paste
• 200 grams Firm tofu
• 200 milliliters Coconut milk
• 1 Red bell pepper
• 1 Carrot
• 100 grams Snow peas
• 1 Onion
• 2 Garlic cloves
• 1 inch piece Ginger
• 2 tablespoons Vegetable oil
• 1 tablespoon Soy sauce
• 1 handful Fresh cilantro
• 1 Lime

Directions

Step 1

Dice the firm tofu into small cubes and set aside.

Step 2

Slice the red bell pepper and carrot into thin strips.

Step 3

Trim the snow peas and thinly slice the onion.

Step 4

Mince the garlic cloves and ginger.

Step 5

In a large pan, heat the vegetable oil over medium-high heat.

Step 6

Add the diced tofu to the pan and fry until it becomes golden and slightly crispy on all sides, then remove the tofu from the pan and set aside.

Step 7

In the same pan, add the minced garlic and ginger and sauté for about 1 minute until fragrant.

Step 8

Add the sliced onion, bell pepper, carrot, and snow peas. Sauté for 4-5 minutes, or until the vegetables are tender-crisp.

Step 9

Stir in the vegetarian rendang paste and cook for an additional 2 minutes, mixing well with the vegetables.

Step 10

Pour the coconut milk and soy sauce into the pan, stirring to combine. Let the mixture simmer gently for about 5 minutes.

Step 11

Meanwhile, cook the Indomie instant noodles according to the package instructions, omitting any seasoning packets included.

Step 12

Add the cooked noodles and fried tofu to the vegetable and rendang sauce mixture, tossing everything together until the noodles are well-coated.

Step 13

Serve the vegetarian Indomie rendang hot, garnishing with fresh cilantro and lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1119g)

Amount per serving	% Daily Value*
Calories	1548.3

Total Fat 78.1g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3011.9mg	0%
Total Carbohydrate 179.9g	0%
Dietary Fiber 18.4g	0%
Total Sugars 45.0g
Protein 45.3g	0%

Vitamin D 0IU	0%
Calcium 523.9mg	0%
Iron 14.1mg	0%
Potassium 1811.4mg	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: 43.8%

Protein: 11.3%

Carbs: 44.9%