From the team of chef's at the University of Nottingham

Serves: 4

Cook time: 40mins

Difficulty: Medium

If you’re a fan of bold flavours, sizzling stir-fries, and hearty, satisfying meals, Nasi Goreng is a must-try dish. Often hailed as Indonesia’s national dish, Nasi Goreng is a delicious, smoky, and umami-packed fried rice that takes comfort food to the next level. This was served in catered halls and now you can recreate at home!

Ingredients

• 400ml water
• 200g onions, diced
• 40g ginger, minced
• 16g chopped garlic (in oil)
• 160g butternut squash, diced (20mm)
• 24g turmeric
• 240g edamame (soya beans)
• 320g long grain rice
• 16g green chillies, chopped
• 16g red chillies, chopped
• 1 Lime, cut into wedges
• 12ml rapeseed oil
• 1.6g coriander, chopped
• 240g tofu
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (optional, for extra flavour)
• 1 tbsp cornstarch (for crispiness)
• 1 tbsp vegetable or rapeseed oil (for frying)
• Pinch of salt & pepper

Method

Preparing the tofu:

1. Press the tofu: If using firm or extra-firm tofu, press it first by wrapping it in a clean kitchen towel and placing a heavy object on top (like a pan or cookbook). Leave it for 10–15 minutes to remove excess moisture. This helps the tofu get crispy when fried.
2. Cut into cubes: Slice the tofu into bite-sized cubes or strips, depending on your preference.
3. Marinate for flavour: In a bowl, mix soy sauce, sesame oil, salt, and pepper. Toss the tofu in this marinade and let it sit for 5–10 minutes to absorb the flavours.
4. Coat for crispiness: Sprinkle the marinated tofu with cornstarch and toss to coat evenly. This helps create a crispy texture when fried.
5. Fry until golden: Heat 1 tbsp oil in a pan or wok over medium-high heat. Add the tofu cubes in a single layer and fry for 3–4 minutes per side, turning until all sides are golden brown and crispy.
6. Set aside: Once cooked, remove the tofu from the pan and set aside.

Preparing the nasi goreng:

1. Heat oil in a pan and add onions, garlic, butternut squash, half of the chopped chillies, and turmeric. Sauté until fragrant.
2. Add the rice and sauté for a couple of minutes before adding the edamame.
3. Pour in veg stock (or use the measured water with stock seasoning) and allow to cook through until rice is tender. When the fried rice is nearly ready, toss the crispy tofu back in and mix well.
4. Once cooked, pour into a serving dish and garnish with lime wedges and fresh coriander.

This dish was inspired by the food served on campus. Sign up for your MealPass to make the most of catering on campus, even if you're not in catered halls.