Vegan Lunch – Indonesian Plate

I was missing Tahu Pong, this is a very light and airy fried tofu, which isn’t available in any markets in Canada, so I had to make myself?

The coconut rice is based on Indonesian Nasi Uduk, which I have mentioned before in one of my postings.

Stir fry spinach

1 bag spinach, rinse and drain
12 tin of cream and peach corn kernel, drain
1 bell pepper, sliced
15 baby carrots, sliced
A cup of cherry tomatoes
1/2 onion, sliced
2 garlic, sliced
2 tbsp olive oil
Hungarian Vegeta powder or Magi liquid seasoning

Heat oil saute garlic and onion until fragrant
Stir in washed carrots and bell pepper, cover, cook until soften
Stir in spinach and corn, season
Turn off stove and add tomatoes, stir
Serve immediately with the rice and tofu

Coconut Basmati Rice

2 1/2 c brown basmati rice, rinse and drain
1 dried galangal
1 fresh lemongrass, bruised
2 Indonesian bay leaf (daun salam)
1 can coconut milk
1/4 can water (use the coconut milk can)
Salt to taste

Place everything in rice cooker

Tofu

2 boxes of soft Tofu, drain
1 tbsp onion powder
2 tsp garlic powder
1 tbsp or more Hungarian Vegeta powder (or Royco/Masako)
2 tsp cornstarch
2 tbsp tapioca starch
1/4 c flour
Cooking oil

Mash Tofu and place into colander or cheesecloth, let water drips for 15-20 mins
Mix with the rest of the ingredients
Heat oil
Shape Tofu into balls or patties or even just drop per tbsp into hot oil and fry

Print Recipe

Vegan Lunch – Indonesian Plate

Ingredients

Stir Fry Spinach

• 1 bag spinach rinse and drain
• 12 tin of cream and peach corn kernel drain
• 1 bell pepper sliced
• 15 baby carrots sliced
• A cup of cherry tomatoes
• 1/2 onion sliced
• 2 garlic sliced
• 2 tbsp olive oil
• Hungarian Vegeta powder or Magi liquid seasoning

Coconut Rice

• 2 1/2 c brown basmati rice rinse and drain
• 1 dried galangal
• 1 fresh lemongrass bruised
• 2 Indonesian bay leaf daun salam
• 1 can coconut milk
• 1/4 can water use the coconut milk can
• Salt to taste

Tahu Pong

• 2 boxes of soft Tofu drain
• 1 tbsp onion powder
• 2 tsp garlic powder
• 1 tbsp or more Hungarian Vegeta powder or Royco/Masako
• 2 tsp cornstarch
• 2 tbsp tapioca starch
• 1/4 c flour
• Cooking oil

Instructions

Spinach

• Heat oil saute garlic and onion until fragrant
• Stir in washed carrots and bell pepper, cover, cook until soften
• Stir in spinach and corn, season
• Turn off stove and add tomatoes, stir
• Serve immediately with the rice and tofu

Rice

• Place everything in rice cooker

Tofu

• Mash Tofu and place into colander or cheesecloth, let water drips for 15-20 mins
• Mix with the rest of the ingredients
• Heat oil
• Shape Tofu into balls or patties or even just drop per tbsp into hot oil and fry