Nasi Jamblang with Tofu and Vegetables Recipe

Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 block of firm tofu, diced
- 1 cup of green beans, trimmed and cut into 2-inch pieces
- 1 cup of carrots, peeled and sliced
- 1 cup of cabbage, shredded
- 1 onion, sliced
- 3 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of sweet soy sauce
- 1 teaspoon of tamarind paste
- 1 teaspoon of sugar
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground ginger
- 1 teaspoon of ground black pepper
- 2 bay leaves
- 2 cups of water
- Fried shallots, for garnish

Special equipment needed:
- Rice cooker
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and transfer it to a rice cooker. Add 2 cups of water, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Stir to combine and cook according to the manufacturer's instructions.
2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced tofu and stir-fry for 3-4 minutes, until golden brown. Remove from the skillet and set aside.
3. In the same skillet or wok, add the green beans, carrots, cabbage, onion, and garlic. Stir-fry for 5-6 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, sweet soy sauce, tamarind paste, sugar, coriander, cumin, turmeric, ginger, and black pepper. Pour the sauce over the vegetables and add the bay leaves. Stir to combine.
5. Add 2 cups of water to the skillet or wok and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes, until the sauce has thickened and the vegetables are fully cooked.
6. To serve, spoon the rice onto a plate and top with the tofu and vegetables. Garnish with fried shallots.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Cook the rice according to the manufacturer's instructions. Stir-fry the tofu and vegetables over medium-high heat and simmer the sauce over low heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrate: 57g
Dietary fiber: 5g
Sugar: 8g
Protein: 10g

Substitutions for ingredients:
- Use brown rice instead of white rice.
- Substitute the tofu with chicken or shrimp.
- Use any combination of vegetables you like, such as bell peppers, broccoli, or snow peas.
- Use lime juice instead of tamarind paste.
- Use honey or maple syrup instead of sugar.

Variations:
- Add some sliced red chili peppers for extra heat.
- Use coconut milk instead of water for a creamier sauce.
- Add some chopped peanuts or cashews for crunch.
- Use different spices, such as cinnamon, cardamom, or nutmeg, for a different flavor profile.

Tips and tricks:
- Make sure to rinse the rice thoroughly before cooking to remove excess starch.
- Use a non-stick skillet or wok to prevent the tofu from sticking.
- Don't overcook the vegetables, as they should be tender-crisp.
- Adjust the seasoning to your taste, adding more soy sauce or sweet soy sauce if desired.
- Garnish with fresh cilantro or basil for extra flavor.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Nasi Jamblang with Tofu and Vegetables on a large platter, garnished with fried shallots and fresh herbs.

Garnishes:
Fried shallots, chopped peanuts or cashews, fresh cilantro or basil.

Pairings:
Serve with a side of pickled vegetables or a simple cucumber salad.

Suggested side dishes:
Pickled vegetables, cucumber salad, steamed bok choy, stir-fried eggplant.

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the vegetables are too soft, reduce the cooking time or increase the heat to high.

Food safety advice:
Make sure to cook the vegetables and tofu to a safe internal temperature of 165°F to prevent foodborne illness.

Food history:
Nasi Jamblang is a traditional Indonesian dish that originated in the village of Jamblang in West Java. It is typically served with a variety of side dishes, such as fried chicken, tempeh, and vegetables.

Flavor profiles:
This dish has a savory and slightly sweet flavor, with hints of tangy tamarind and warm spices like coriander and cumin.

Serving suggestions:
Serve the Nasi Jamblang with Tofu and Vegetables family-style, with everyone helping themselves to rice and toppings.

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Region: Indonesian

Taste: Savory, Spicy, Tangy, Aromatic, Umami