Vegan Watercress Rice Bowl With Charred Lime

Suze Morrison

Suze Morrison

5th January 2022
Suze Morrison

Vegan Watercress Rice Bowl With Charred Lime

55 min

This vegan recipe is inspired by Nasi Goreng a style of traditional Indonesian stir-fried rice dish. 


  • 240g Cooked Basmati Rice, cold
  • 400g Firm Tofu, grated on a box grater
  • 1 Red Chilli, finely sliced
  • 6 Spring Onions, finely sliced
  • A large handful of Green Beans, sliced
  • 1 Red Pepper, sliced
  • 1 Bunch Radish, thinly sliced
  • 200g Tender stem Broccoli
  • 50g Watercress
  • 2tbsp Rapeseed Oil
  • ¼ tsp Turmeric, ground
  • 2 tbsp Kecap Manis or 2 tbsp Soy + 1tsp Coconut sugar
  • 2 tbsp Soy
  • 1 tsp Tomato Puree
  • 1 Lime
  • 2 tbsp Sambal Oelek/ Chilli Paste
  • Coriander, Crispy shallots and Lime wedges to serve


Begin with the lime. Cut into 6 wedges and heat the grill to high. Grill the wedges until charred and set aside.
Heat the oil in a large wok, fry the tofu until the moisture has evaporated and it becomes crisp. Scoop out, leaving the oil and set aside.
Fry the spring onions for 2-3 minutes or until tender. Add the chilli and turmeric and fry for 2 minutes more.
Add in the pepper, beans, radish and broccoli and cook for 2 minutes more.
Now add the rice and tofu to the pan. Break up any large clumps and combine all the ingredients thoroughly. You need to make sure the rice is piping hot all the way through.
Add the kecap manis, soy, tomato puree and the juice of two of the charred lime wedges. Stir through before adding the sambal oelek. Stir through the watercress.
Divide the hot rice between 4 dishes, top with coriander, crispy shallots and extra charred limes.

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