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Vegan Lunch - Indonesian Plate

Servings 0

Ingredients

Stir Fry Spinach

  • 1 bag spinach rinse and drain
  • 12 tin of cream and peach corn kernel drain
  • 1 bell pepper sliced
  • 15 baby carrots sliced
  • A cup of cherry tomatoes
  • 1/2 onion sliced
  • 2 garlic sliced
  • 2 tbsp olive oil
  • Hungarian Vegeta powder or Magi liquid seasoning

Coconut Rice

  • 2 1/2 c brown basmati rice rinse and drain
  • 1 dried galangal
  • 1 fresh lemongrass bruised
  • 2 Indonesian bay leaf daun salam
  • 1 can coconut milk
  • 1/4 can water use the coconut milk can
  • Salt to taste

Tahu Pong

  • 2 boxes of soft Tofu drain
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tbsp or more Hungarian Vegeta powder or Royco/Masako
  • 2 tsp cornstarch
  • 2 tbsp tapioca starch
  • 1/4 c flour
  • Cooking oil

Instructions

Spinach

  • Heat oil saute garlic and onion until fragrant
  • Stir in washed carrots and bell pepper, cover, cook until soften
  • Stir in spinach and corn, season
  • Turn off stove and add tomatoes, stir
  • Serve immediately with the rice and tofu

Rice

  • Place everything in rice cooker

Tofu

  • Mash Tofu and place into colander or cheesecloth, let water drips for 15-20 mins
  • Mix with the rest of the ingredients
  • Heat oil
  • Shape Tofu into balls or patties or even just drop per tbsp into hot oil and fry