Nasi Katok

Ingredients for 4 servings:

• 400g tofu
• 3 tbsp oil
• 1 ½ tbsp soy sauce
• 2 tbsp lemon juice
• salt and pepper
• 1 cup rice
• 2 cups water
• 3 onions
• 6 garlic cloves
• 1 piece(s) of ginger root, approx. 3 cm
• 2 tbsp oil
• 3 chili peppers, mild
• 6 chili pepper(s), hot
• 1 ½ tbsp chili powder
• 1 tbsp white wine vinegar
• 1 nori sheet
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan version, from Brunei

Squeeze out the tofu and fry in a pan with the oil until lightly browned. Then deglaze with soy sauce and lemon juice and continue frying until a brown crust has formed. Season with salt and pepper. Meanwhile, boil the rice in the water for about 10 minutes. Cover and let it swell with the heat off so that it is no longer sticky. For the sambal, roughly chop the onion, ginger, and garlic cloves and puree them in a container. Add the remaining oil to the pan with the tofu, add the puree, and fry for a few minutes until the mixture turns translucent to light brown. Then stir in the finely chopped chili peppers and chili powder. Continue frying for a few minutes and deglaze with the white wine vinegar. Fold in the nori sheet, preferably powdered. Finally, add the tomato paste, salt, and sugar, and season to taste. Then serve everything on a plate.