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 Tempeh & Red Rice
Our plant-based twist on Indonesia’s favourite dish uses red rice for a nuttier flavour. Stir-fried tempeh packs in the protein. Crunchy shredded cabbage for more greens. A sprinkling of crunchy cashews and a squeeze of lime finishes it off.
Prep in 10
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 100g red rice (use half)
- 2 tbsp sesame oil (use half) (Sesame)
- 20g cashew nuts (use half) (Nuts)
- 4 spring onion
- 1 sweetheart cabbage (use half)
- 1 unwaxed lime (use half)
- 1 pepper (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger (use half)
- 2 garlic clove
- 2 tsp maple syrup (use half)
- 2 tsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 100g tempeh (use half) (Soya) (Soya bean, Water, Tempeh starter culture)
Nutritional Information
Calories: 617
Protein: 31g
Carbs: 64g
Fat: 28g
Ingredients
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 garlic clove
- 2 tsp maple syrup
- 20g cashew nuts (Nuts)
- 2 tsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 pepper
- 4cm fresh ginger
- 1 sweetheart cabbage
- 2 tbsp sesame oil (Sesame)
- 100g red rice
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 4 spring onion
Nutritional Information
Calories: 605
Protein: 30g
Carbs: 62g
Fat: 28g
Nasi Goreng with Tempeh & Red Rice
Our plant-based twist on Indonesia’s favourite dish uses red rice for a nuttier flavour. Stir-fried tempeh packs in the protein. Crunchy shredded cabbage for more greens. A sprinkling of crunchy cashews and a squeeze of lime finishes it off.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Thinly slice the tempeh into squares and place into a mixing bowl. Make the sauce; halve the lime. Finely chop or grate the ginger and garlic and place into a small bowl. Add the tamari, chilli paste, maple syrup and juice from half the lime and mix. Pour half the sauce over the tempeh, mix to coat then leave to marinate.
- Trim and finely slice the cabbage. Thinly slice the spring onions (keeping the white and green parts separate) and the pepper. Roughly chop the cashews.
- Heat a medium frying pan on medium heat. Add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside. Add half the sesame oil and the tempeh to the pan and cook for 5-7 mins, turning occasionally, until golden brown.
- Meanwhile, heat a large frying pan with the remaining sesame oil on medium-high heat. Add the spring onion whites, pepper and cabbage and cook for 3-4 mins, until softening. Add the cooked rice and cook for 2 mins, mixing to combine. Pour in the remaining sauce and cook for about 30 seconds.
- Serve the rice topped with tempeh, cashews and spring onion greens. Squeeze over the remaining lime juice (to taste).
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