This recipe originated from a vegan nasi goreng recipe, but I don't think it bears much resemblance to classic nasi goreng so I've renamed it. I haven't made it for years and had lost the recipe, so I'm writing it down now so I don't forget it again!
1/2 onion, finely diced
4-6 tbsp crunchy natural peanut butter
2-3 tbsp kejap manis (or substitute soy sauce)
2-3 tbsp sweet chilli sauce
2 tsp grated ginger (I didn't have any so I used 1 tsp ground)
2 tsp crushed garlic
1 small tin lite coconut milk
Tofu and Rice:
375g firm tofu, diced
2 cups brown rice, cooked
2 1/2 onions, sliced
1/2 head broccoli
1 large carrot, sliced
1 red capsicum, cut into 1 inch lengths
2 celery sticks, sliced (optional)
1/4 won bok, shredded
Cook the brown rice until tender, then remove cover and continue to cook, stirring, until most of the moisture has evaporated and the rice grains separate easily. Allow to cool while making the peanut sauce.
Saute onion until transparent, add ginger and cook until fragrant. Add peanut butter and thin with enough water to make a thickish sauce. Add kejap manis and sweet chilli sauce and simmer for a couple of minutes, stirring constantly. Gradually stir in coconut milk and reduce heat to low. Heat through but don't let it boil.
Remove sauce from heat, cool slightly, then marinate diced tofu in sauce for a minimum of half an hour, stirring occasionally. Prepare the rest of the ingredients while waiting.
Stir fry onion until beginning to soften, then add broccoli and carrot and stir fry for a minute or two. Add capsicum and celery and continue to stir fry for another minute. Add rice and stir through vegetables. Pour sauce and tofu into wok and stir to mix and heat through. Finally, add won bok and stir until beginning to soften. Serve immediately.