Nasi Pecel — Peanut Rice Bowl
Indonesian peanut sauce over warm rice with blanched vegetables, crispy tofu, hard-boiled egg, and shrimp crackers. A complete weeknight dinner in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 cups cooked rice
- 3 tbsp creamy peanut butter
- 2 tbsp tamarind paste or lime juice
- 7 oz firm tofu, pressed
- 3 cups mixed vegetables (cabbage, green beans, carrot, bean sprouts)
- 2 whole hard-boiled eggs
- 1 cup shrimp crackers (krupuk)
Instructions
- 1
Cut pressed tofu into 1/2-inch cubes. Heat 2 tbsp oil in a skillet over medium-high heat until shimmering.
- 2
Add tofu cubes and fry, turning occasionally, until golden brown on all sides, about 8 minutes. Transfer to a plate.
- 3
Boil vegetables in salted water until tender-crisp, about 4 minutes. Drain well.
- 4
Whisk peanut butter, tamarind paste, 3 tbsp warm water, 1 tbsp soy sauce, 1 tsp sugar, and minced garlic until smooth and pourable.
- 5
Divide rice between two bowls. Top each with blanched vegetables, fried tofu, halved hard-boiled egg, and a handful of krupuk.
- 6
Drizzle peanut sauce generously over the bowl. Serve immediately.
Tools you’ll need
- 12-inch skillet
- medium pot
- whisk
- knife and cutting board
- two bowls
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