Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 tsp of turmeric powder
- 1 tsp of salt
- 1 block of firm tofu (14 oz)
- 2 tbsp of vegetable oil
- 1 tbsp of soy sauce
- 1 tbsp of honey
- 1 tbsp of lime juice
- 1 garlic clove, minced
- 1 red chili, sliced
- 1 green onion, sliced
Special equipment needed:
- Rice cooker
- Skillet
Step-by-step instructions:
1. Rinse the jasmine rice until the water runs clear. Add the rice, water, coconut milk, turmeric powder, and salt to the rice cooker. Stir to combine and cook according to the rice cooker's instructions.
2. Cut the tofu into small cubes. Heat the vegetable oil in a skillet over medium-high heat. Add the tofu and cook until golden brown, about 5 minutes.
3. In a small bowl, whisk together the soy sauce, honey, lime juice, garlic, and chili.
4. Add the sauce to the skillet with the tofu and stir to coat. Cook for an additional 2-3 minutes.
5. Once the rice is done, fluff it with a fork and transfer it to a serving dish. Top with the tofu and garnish with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Skillet: Medium-high heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 480
- Total fat: 20g
- Saturated fat: 13g
- Cholesterol: 0mg
- Sodium: 840mg
- Total carbohydrate: 65g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 12g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Firm tofu can be substituted with any type of tofu or protein.
Variations:
- Add vegetables such as carrots, peas, or bell peppers to the tofu stir-fry.
- Use chicken or shrimp instead of tofu for a non-vegetarian version.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Adjust the amount of chili to your desired level of spiciness.
Storage instructions:
- Store leftover rice and tofu separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stove with a splash of water to prevent it from drying out.
- Reheat the tofu in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the nasi kuning and tofu on a large platter for a family-style meal.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Sliced green onions
- Fresh herbs such as cilantro or basil
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Green salad with a citrus dressing
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
- If the tofu is sticking to the pan, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure to cook the rice and tofu to the appropriate temperature to prevent foodborne illness.
Food history:
- Nasi kuning is a traditional Indonesian dish made with turmeric and coconut milk.
Flavor profiles:
- The nasi kuning is fragrant and slightly sweet from the coconut milk and turmeric. The tofu is savory and slightly spicy from the soy sauce and chili.
Serving suggestions:
- Serve the nasi kuning and tofu with a side of sambal, a spicy Indonesian condiment.
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Region: Indonesian