Ingredients (use vegan versions):
- 4 cups cooked rice
- 2 leeks, sliced
- 2 stalks celery, sliced
- 2 large onions, sliced
- 1 large carrot, julienned
- 1 red bell pepper, julienned
- extra firm tofu, cut into cubes (maybe marinated in ketjap or sate marinade)?
- 2 tablespoon peanut butter
- 2 tablespoon sambal oelek
- 1 tablespoon sucanat, or to taste
- salt, pepper, and ketjap manis to taste
Directions:
Fry tofu in a little oil until fairly crispy; remove and set
aside. Add leeks, onion and celery to pan and fry for a few
minutes. Add carrot and red pepper, cook another few
minutes. Add peanut butter, sambal, brown vegan sugar, salt,
pepper and ketjap and the tofu; simmer for 10 minutes or so
to let flavours blend. Stir in rice, and simmer for another
ten minutes or so, stirring occasionally. Serve.
Growing up a meat eater, nasi for me always had bacon in it,
which gave it a nice smoky flavour. For anyone who doesn't
object to meat alternatives that look like the real
thing (Yves makes a fairly decent veggie back bacon --
"Canadian bacon" to Americans), you could add a couple of
slices of this with the tofu.
Serves: 6
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