The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Nasi Goreng with Curried Tempeh & Peanut Sauce
A vegan take on Indonesia's national dish. Flash fry curry-flavoured tempeh pieces with punchy aromatics like ginger, chilli and garlic. Add carrots and sweetheart cabbage for your veg. A moreish peanut sauce with salty tamari and zingy lime adds richness. Crispy shallots to add crunch.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 unwaxed lime
- 2 carrot
- 8 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 400g tempeh pieces (curry flavoured) (Soya) (Soybeans*, Water, Sunflower oil*, Marinade (coriander*, curcuma*, fennel*, ginger*, paprika*, pepper*, fenugreek*, cardamom*, tomato*, onions*, garlic*, parsley*, paprika*), Culture (Inoculum). *Organic)
- 1 onion
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 sweetheart cabbage
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 60g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
Nutritional Information
Calories: 627
Protein: 36g
Carbs: 51g
Fat: 29g
Nasi Goreng with Curried Tempeh & Peanut Sauce
A vegan take on Indonesia's national dish. Flash fry curry-flavoured tempeh pieces with punchy aromatics like ginger, chilli and garlic. Add carrots and sweetheart cabbage for your veg. A moreish peanut sauce with salty tamari and zingy lime adds richness. Crispy shallots to add crunch.
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Cooking Instructions
- Make the crispy onions; finely slice the onion. Heat a small frying pan with 1 tsp oil on medium heat. Add the onion and cook for 8-10 mins, stirring occasionally, until golden and crispy. Season with sea salt.
- Heat a large frying pan or wok with 1 tsp oil on medium-high heat. Add the tempeh and Asian paste and cook for 3-4 mins, turning regularly, until golden.
- Coarsely grate the carrots. Trim and finely slice the cabbage. Add the cabbage and ginger paste to the tempeh pan. Cook for 4 mins, then add the carrots and cook for another 3-4 mins, until softened.
- Make the sauce; quarter the lime. In a small bowl, mix together the peanut butter, tamari, juice from 2 lime wedges and half the chilli paste (to taste). Mix until smooth. Stir the sauce and rice into the tempeh. Cook for 2-3 mins, until the rice is piping hot.
- Serve the nasi goreng in bowls topped with the crispy onions. Garnish with the remaining chilli paste (to taste) and lime wedges.
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