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Nasi Ayam Gepuk
Indonesian • Vegetarian
How to Make Nasi Ayam Gepuk (Traditional & Healthy Vegetarian Version)
Nasi Ayam Gepuk is a beloved Southeast Asian snack originating from the vibrant streets of Malaysia and Indonesia. Traditionally centered around smashed fried chicken atop fragrant rice, our vegetarian version adapts this classic for Indian palates and health-conscious eaters. Aromatic jasmine rice, spiced tofu 'cutlets' (as a plant-based protein), and a punchy sambal make this dish both satisfying and wholesome. The dish reflects a beautiful fusion of Indonesian-Malay flavors with Indian sensibilities, using spices like cumin, coriander, and turmeric commonly found in Indian kitchens. Its balance of flavors—umami from tofu, heat from sambal, and earthy notes from rice—makes it a unique addition to any Indian snack repertoire. The recipe is perfect for those looking to explore authentic international cuisine in a vegetarian, health-forward way. Whether enjoyed as a snack or light meal, Nasi Ayam Gepuk is sure to spark curiosity and delight among food lovers in India.
Ingredients(for 1 bowl jasmine rice + 2 tofu cutlets + sambal)
- 1 cup Jasmine rice (preferably long-grain)
- 200 grams Firm tofu (cut into thick slices)
- 3 Garlic cloves (finely chopped)
- 2 Red chili (fresh or dried, adjust to taste)
- 1/2 tsp Coriander powder (dhania powder)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Cumin powder (jeera powder)
- 1 tbsp Soy sauce (low sodium preferred)
- 1 tbsp Lime juice (freshly squeezed)
- 2 tsp Coconut oil (for sautéing) - optional
- to taste Salt
- 2 tbsp Spring onion (finely chopped, for garnish) - optional
Instructions
- 1
Rinse jasmine rice thoroughly and cook with double the quantity of water until soft and fluffy. Let it rest for a few minutes.
10 minutes
Use a heavy-bottomed pan for even cooking.
- 2
Pat tofu slices dry. Marinate with turmeric, coriander, cumin, soy sauce, and a pinch of salt for 10 minutes.
10 minutes
Allow tofu to absorb flavors for better taste.
- 3
Heat 1 tsp coconut oil in a tawa (griddle). Sear tofu slices on medium flame until golden brown and slightly crisp. Remove and lightly smash with a spatula.
5 minutes
Press gently to avoid breaking tofu.
- 4
For sambal, sauté garlic and red chili in remaining oil. Add lime juice and a pinch of salt. Cook for 2 minutes until fragrant.
3 minutes
Adjust chili quantity for desired heat.
Why This Dish is Healthy
Our recipe uses tofu instead of meat, reducing cholesterol and saturated fat. The dish is high in protein, supports muscle repair, and is fiber-rich due to rice and optional veggies. With controlled oil and vibrant spices, it’s ideal for weight management and diabetic-friendly diets. Incorporating Indian flavors and cooking techniques makes it accessible and nutritious for everyday snacking.
This vegetarian Nasi Ayam Gepuk is rich in plant-based protein from tofu, complex carbohydrates from jasmine rice, and vital antioxidants from spices and chili. Tofu provides calcium and iron, while coconut oil offers healthy fats in moderation. The sambal delivers vitamin C and anti-inflammatory benefits. By skipping deep-frying and using minimal oil, this snack keeps saturated fat low, making it suitable for balanced diets.
Pro Tips
- 💡Tip 1: Use firm tofu for better texture and easy smashing.
- 💡Tip 2: Cook rice with a pinch of salt for extra flavor.
- 💡Tip 3: Adjust sambal spice level to suit your palate.
- 💡Tip 4: Garnish with fresh herbs like coriander for an Indian touch.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat tofu and rice separately for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 650.0 kcal |
