Vegetarian Nasi Uduk

Experience the aromatic delight of **Vegetarian Nasi Uduk**, a plant-based spin on Indonesia's beloved rice dish. Infused with the creamy richness of coconut milk and the uplifting fragrances of lemongrass, kaffir lime leaves, bay leaves, and galangal, this recipe transforms simple jasmine rice into a dish bursting with flavor. Topped with crispy fried tofu and tempeh, crunchy roasted peanuts, and a drizzle of sweet soy sauce, this complete meal offers a perfect balance of textures and tastes. Served traditionally on a banana leaf with a side of fresh cucumber slices and fragrant fried shallots, it's a feast for the senses. Ideal for vegetarians and food lovers seeking a taste of Southeast Asian cuisine, this recipe is easy to make and ready in just under 45 minutes, making it perfect for weeknight dinners or special occasions.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 ml coconut milk
• 2 cups jasmine rice
• 1.5 cups water
• 2 lemongrass stalks, crushed
• 2 bay leaves
• 3 kaffir lime leaves
• 1 inch galangal, sliced
• 1 teaspoon salt
• 0.25 cup fried shallots
• 1 cucumber, sliced
• 200 grams tofu, cubed and fried
• 200 grams tempeh, cubed and fried
• 2 tablespoons sweet soy sauce
• 0.5 cup peanuts, roasted and salted
• 1 banana leaf for serving (optional)

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 2

In a medium-sized pot, combine the coconut milk, water, crushed lemongrass stalks, bay leaves, kaffir lime leaves, sliced galangal, and salt. Stir well to mix the ingredients.

Step 3

Add the rinsed jasmine rice to the pot and stir again to evenly distribute the ingredients.

Step 4

Place the pot over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom.

Step 5

Once it reaches a simmer, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook undisturbed for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.

Step 6

Turn off the heat and let the rice sit, covered, for another 5 minutes to steam and become fluffy.

Step 7

Open the lid and remove the lemongrass, bay leaves, kaffir lime leaves, and galangal from the pot.

Step 8

Use a fork to fluff the rice gently, ensuring it’s well-mixed with the aromatic flavors.

Step 9

For serving, line a plate with a banana leaf if available, and scoop the nasi uduk onto it.

Step 10

Serve the nasi uduk with fried tofu and tempeh, cucumber slices, roasted peanuts, and fried shallots.

Step 11

Drizzle sweet soy sauce over the tofu and tempeh, or serve on the side for guests to add as desired.

Nutrition Facts

Serving size	(1878.2g)

Amount per serving	% Daily Value*
Calories	2342.7

Total Fat 103.0g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3637.2mg	0%
Total Carbohydrate 272.3g	0%
Dietary Fiber 12.4g	0%
Total Sugars 44.7g
Protein 94.3g	0%

Vitamin D 0IU	0%
Calcium 1239.2mg	0%
Iron 25.3mg	0%
Potassium 2327.1mg	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: 38.7%

Protein: 15.8%

Carbs: 45.5%