Nasi Goreng with Tempeh & Chilli Peanut Drizzle

Serving size

1 person 2 people 4 people

Ingredients

1 shallot
2 carrot
1 unwaxed lime
2 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
30g deep roast peanut butter (Peanuts, Nuts)

(peanuts, sea salt)
2 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
100g tempeh (Soya)

(Soya bean, Water, Tempeh starter culture)
4 tsp ginger paste

(Ginger, Citric Acid, Cornflour)
160g green beans
1 tbsp chilli paste

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
80g brown rice

(brown rice (100%))

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	598Kcal
	481kJ	2503kJ
Fat	4.7g	25g
of which saturates	0.5g	2.5g
Carbohydrates	11g	58g
of which sugars	3.5g	18g
Protein	6.6g	34g
Salt	0.68g	3.6g
Fibre	2.8g	15g

Ingredients

4 tsp ginger paste (use half)

(Ginger, Citric Acid, Cornflour)
1 tbsp chilli paste (use half)

(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
2 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
2 carrot
160g green beans (use half)
1 shallot (use half)
1 unwaxed lime (use half)
30g deep roast peanut butter (use half) (Peanuts, Nuts)

(peanuts, sea salt)
100g tempeh (use half) (Soya)

(Soya bean, Water, Tempeh starter culture)
2 tbsp Asian paste (use half) (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
80g brown rice (use half)

(brown rice (100%))

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	649Kcal
	405kJ	2716kJ
Fat	3.7g	25g
of which saturates	0.4g	2.7g
Carbohydrates	10g	69g
of which sugars	4.3g	29g
Protein	5.2g	35g
Salt	0.54g	3.6g
Fibre	2.7g	18g

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Vegan Prep in 10 High protein 1/3 daily fibre 6 plants Low sat fat

Nasi Goreng with Tempeh & Chilli Peanut Drizzle

Prep time: 10 mins

Total time: 30 mins

Cuisine: Indonesian

Food group: Vegan

Our vegan twist on Indonesia's national dish. You'll sizzle protein-prich tempeh with Asian aromatics. Add crunchy carrots, sweet green beans and brown rice for fibre. Drizzle with chilli peanut sauce, fresh lime juice and crispy shallots for crunch.

Cooking Instructions

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.

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. Trim the beans and cut into thirds. Add the beans to the rice for the final 3-4 mins of cooking.
Make the crispy shallots; finely slice the shallot. Heat a small frying pan with 1 tsp oil on medium heat. Once hot, add the shallot and cook for 8-10 mins, stirring occasionally until golden and crispy. Season with sea salt.
Meanwhile, heat a large frying pan or wok with 1 tsp oil on medium-high heat. Once hot, add the tempeh pieces and Asian paste. Cook for 3-4 mins, turning regularly, until golden.
Coarsely grate the carrots. Add the ginger paste to the tempeh pan and cook for 4 mins. Add the carrots and cook for another 3-4 mins, until the veg has softened.
Make the peanut sauce; quarter the lime. In a small bowl, combine the peanut butter, tamari, juice from 2 lime wedges and half the chilli paste (to taste). Mix until smooth, then stir the sauce and the cooked rice into the tempeh pan.
Serve the nasi goreng in bowls, topped with the crispy shallots and remaining lime wedges on the side. Drizzle with the remaining chilli paste (to taste).