Buckwheat nasi goreng

with tofu, beans, chilli and egg

Our own variant of this typical dish from the Indonesian cuisine is made with buckwheat. It's very simple to make and has lots of nutrients.

Nice and quick!

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

egg, wheat, soya, gluten

Ingredients

Buckwheat

Green beans

Red onion

Carrot

Garlic

Tofu

Chilli pepper

Oriental dressing

Egg

Scallion

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2561
612
26
5
80
14
13
27
205
682

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Place 500ml of water in a pot, add salt to taste and add the buckwheat. Bring it to a boil and let it cook for approx. 15 minutes until tender. Drain the water and set aside.

Wash the vegetables. Peel and finely chop the onion, carrot and garlic. Cut the chilli into thin slices. Cut the tofu into small cubes. Remove the ends of the beans and cut them in half.

Once the water with the buckwheat boils, the green beans can be cooked in the same water for 3 minutes. Remove them with a slotted spoon.

Heat 2 tablespoons of oil in a pan and sauté the garlic, carrot, onion, chilli and tofu for approx. 5 minutes. Add the oriental dressing at the last moment together with the buckwheat. Season to taste and mix it well.

Grease a frying pan with paper soaked in oil. Heat the pan and add the egg. Sprinkle it with chopped scallions. Let it cook over low heat until it's fully coagulated. If necessary, cover the egg with a lid, so it cooks faster. Season to taste.