Asian > Indonesian

Nasi Pecel with Tofu and Vegetables Recipe

Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 1 block of firm tofu, sliced
- 2 cups of mixed vegetables (bean sprouts, spinach, cabbage, carrots)
- 1 cup of peanut sauce
- 1 tablespoon of vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Rice cooker
- Large pot
- Skillet

Step-by-step instructions:

1. Rinse the rice and add it to the rice cooker with 4 cups of water, salt, sugar, and turmeric powder. Cook the rice according to the rice cooker instructions.

2. In a large pot, bring water to a boil and blanch the mixed vegetables for 1-2 minutes. Drain and set aside.

3. In a skillet, heat the vegetable oil over medium heat. Add the sliced tofu and cook until golden brown on both sides. Remove from the skillet and set aside.

4. In the same skillet, add the peanut sauce and heat until warm.

5. To assemble the dish, place a serving of rice on a plate. Add the blanched vegetables and sliced tofu on top of the rice. Drizzle the warm peanut sauce over the vegetables and tofu.

6. Season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow the instructions on the rice cooker
Large pot: High heat
Skillet: Medium heat
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g

Substitutions for ingredients:
- Instead of mixed vegetables, you can use any vegetables of your choice.
- Instead of peanut sauce, you can use any other sauce of your choice.

Variations:
- You can add chicken or shrimp to the dish for extra protein.
- You can add chili flakes or hot sauce for a spicy kick.

Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Blanch the vegetables quickly to maintain their crunchiness.
- Use firm tofu to prevent it from falling apart while cooking.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the dish in the microwave or on the stovetop until warm.

Presentation ideas:
Serve the dish on a colorful plate to make it more visually appealing.

Garnishes:
Garnish with chopped peanuts, cilantro, or lime wedges.

Pairings:
This dish pairs well with a refreshing cucumber salad or a side of pickled vegetables.

Suggested side dishes:
Cucumber salad, pickled vegetables

Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the peanut sauce is too thick, add a little water to thin it out.

Food safety advice:
Make sure to cook the rice and vegetables thoroughly to prevent any foodborne illnesses.

Food history:
Nasi Pecel is a traditional Indonesian dish that originated in the Java region. It is typically served with a peanut sauce and mixed vegetables.

Flavor profiles:
This dish is savory, slightly sweet, and nutty.

Serving suggestions:
Serve the dish hot with a side of cucumber salad or pickled vegetables.

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Region: Indonesian

Taste: Savory, Spicy, Tangy, Nutty, Herbal