Vegetarian Nasi Campur

Transform your mealtime into a vibrant celebration of flavors with this Vegetarian Nasi Campur, a plant-based take on the traditional Indonesian mixed rice dish. Featuring aromatic jasmine rice, crispy golden tofu, and a medley of stir-fried vegetables infused with rich coconut milk, tamarind, and warming spices like turmeric and coriander, this recipe offers layers of texture and taste in every bite. Topped with crunchy roasted peanuts, fresh cucumber slices, and a zesty lime wedge, it’s as visually stunning as it is delicious. Perfect for a quick yet satisfying dinner, this recipe is loaded with wholesome ingredients and ready in just over an hour, making it ideal for busy weeknights or relaxed gatherings. Whether you’re a vegetarian or simply looking to explore Southeast Asian cuisine, this Nasi Campur will transport you straight to the heart of Indonesia with its authentic and bold flavors.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 4 cups Water
• 200 grams Firm tofu
• 3 tablespoons Vegetable oil
• 1 medium Red bell pepper
• 1 medium Carrot
• 100 grams Green beans
• 1 teaspoon Ground coriander
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 cup Coconut milk
• 2 tablespoons Soy sauce
• 1 tablespoon Tamarind paste
• 3 cloves Garlic cloves
• 2 small Shallots
• 50 grams Peanuts
• 0.5 medium Cucumber
• 1 medium Lime
• 5 grams Fresh coriander leaves

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Add the rice and 4 cups of water to a rice cooker or a medium saucepan. Cook according to the rice cooker's instructions, or bring to a boil on the stove, then reduce heat, cover, and simmer for about 18-20 minutes until the rice is cooked.

Step 2

While the rice cooks, prepare the tofu. Press and drain the tofu to remove excess liquid. Cut it into bite-sized cubes.

Step 3

In a non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cubed tofu and fry for 8-10 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of oil. Add finely chopped garlic and shallots, sauté until fragrant and translucent.

Step 5

Add sliced red bell pepper, julienned carrot, and trimmed green beans. Stir-fry for about 5 minutes until the vegetables begin to soften.

Step 6

Stir in the ground coriander and turmeric powder, and cook for another 1-2 minutes until aromatic.

Step 7

Add the soy sauce, tamarind paste, and coconut milk, and stir to combine. Allow the mixture to simmer for 5 minutes.

Step 8

Add the fried tofu back into the skillet, gently toss everything together, ensuring the tofu is well-coated with the sauce. Adjust seasoning with salt to taste. Let simmer for another 3 minutes.

Step 9

While the mixture is simmering, dry roast the peanuts in a small pan over low heat until golden and fragrant. Remove from heat and set aside.

Step 10

Slice the cucumber into half-moons and the lime into wedges. Chop the fresh coriander leaves finely.

Step 11

To assemble the Nasi Campur, serve a portion of cooked rice on each plate, accompanied by a generous helping of the tofu and vegetable mix. Top with roasted peanuts and sliced cucumber.

Step 12

Garnish with fresh coriander leaves and serve with a lime wedge on the side for squeezing just before eating.

Nutrition Facts

Serving size	(2471g)

Amount per serving	% Daily Value*
Calories	1720.2

Total Fat 76.7g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 30.3g
Cholesterol 0mg	0%
Sodium 4009.8mg	0%
Total Carbohydrate 222.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 48.2g
Protein 56.0g	0%

Vitamin D 0IU	0%
Calcium 643.2mg	0%
Iron 10.5mg	0%
Potassium 2382.6mg	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: 38.3%

Protein: 12.4%

Carbs: 49.3%