Recipes · Indonesian · Main Courses
Nasi Lengko (Cirebon Rice with Tofu, Tempeh, Bean Sprouts and Peanut Sauce)
One serving has 742 kcal and 35 g protein, and at least a fifth of a woman's daily need of manganese (159%), copper (106%), phosphorus (68%), folate (65%), calcium (61%) and thiamin (61%). Ready in 35 minutes.
- Preparation: 15 min
- Cooking: 20 min
- Makes: 1 serving (521 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free, High protein
- Contains: gluten, peanut, soy
Ingredients
- 70 g Rice, white, long-grain
- 170 g Water (for the rice and the sauce)
- 70 g Tofu, firm
- 50 g Tempeh
- 10 g Shallots (for frying)
- 10 g Vegetable oil (for frying; the part taken up)
- 50 g Bean sprouts
- 40 g Cucumber
- 5 g Garlic chives (kucai)
- 20 g Peanuts, roasted, unsalted
- 3 g Garlic
- 4 g Red chilli
- 5 g Palm sugar
- 3 g Tamarind pulp
- 0.5 g Salt
- 10 g Kecap manis (sweet soy sauce)
Method
- Rinse the rice and cook it with 120 ml water: bring to the boil, cover and cook on the lowest heat for 15 minutes, then leave it covered.
- Cut the tofu and tempeh into slices 1 cm thick. Heat the oil in a frying pan over medium-high heat and fry the thinly sliced shallots for 3-4 minutes until golden; lift them onto kitchen paper. Fry the tofu and tempeh in the same oil for 3-4 minutes a side until golden and crisp at the edges, then drain and cut into bite-size pieces.
- Blanch the bean sprouts in boiling water for 30 seconds and drain. Slice the cucumber and cut the chives into 1 cm lengths.
- For the peanut sauce, pound or blend the peanuts with the garlic, chilli, palm sugar, tamarind and salt, adding about 50 ml warm water a little at a time, to a thick sauce that just pours.
- Put the rice on a plate (in Cirebon on a piece of banana leaf), arrange the tofu, tempeh, sprouts and cucumber over it, pour over the peanut sauce, drizzle with kecap manis and scatter with the chives and fried shallots. Crackers are usual alongside; choose cassava ones, as prawn crackers aren't vegan.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 742 kcal | 35% |
| Carbohydrates | 84.8 g | |
| Water | 364 mL | |
| Fiber | 6.3 g | 21% |
| Protein | 35 g | 73% |
| Tryptophan | 0.39 g | |
| Threonine | 1.4 g | |
| Isoleucine | 1.5 g | |
| Leucine | 2.5 g | |
| Lysine | 1.6 g | |
| Methionine | 0.44 g | |
| Cystine | 0.31 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.7 g | |
| Histidine | 0.82 g | |
| Fat | 32.5 g | |
| Monounsaturated | 10.7 g | |
| Polyunsaturated | 13.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 12.4 g | |
| Saturated | 5.5 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 0.3 mg | |
| Calcium | 607 mg | 61% |
| Copper | 0.95 mg | 106% |
| Iron | 7.6 mg | 42% |
| Magnesium | 163 mg | 53% |
| Manganese | 2.9 mg | 159% |
| Phosphorus | 478 mg | 68% |
| Potassium | 823 mg | 18% |
| Selenium | 25.9 µg | 47% |
| Sodium | 389 mg | |
| Zinc | 3.4 mg | 43% |
| Thiamin (vitamin B1) | 0.67 mg | 61% |
| Riboflavin (vitamin B2) | 0.44 mg | 40% |
| Niacin (vitamin B3) | 8.1 mg | 58% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 31% |
| Pyridoxine (vitamin B6) | 0.55 mg | 42% |
| Folate (vitamin B9) | 259 µg | 65% |
| Cobalamin (vitamin B12) | 0.04 µg | 2% |
| Choline | 30.3 mg | 7% |
| Vitamin A | 15.4 µg | 2% |
| Vitamin C | 18.4 mg | 25% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 2 mg | 13% |
| Vitamin K | 53 µg | 59% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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