Main Dishes & Rice
Nasi Lengko (Cirebon-style Rice with Tofu, Tempeh & Peanut Sauce)
Prep
15 min
Cook
15 min
Servings
3
Level
Easy
White rice topped with sliced fried tofu, fried tempeh, cucumber, and bean sprouts, all drizzled with peanut sauce — simple but totally addictive! This is a humble, everyday dish from Cirebon that's cheap and easy to make but packs an incredible flavor punch. The sweet and savory peanut sauce is what ties all the components together.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400g white rice
- 4 pieces fried white tofu (thinly sliced)
- 4 pieces fried tempeh (thinly sliced)
- 1 cucumber, diced
- 100g boiled bean sprouts
- 100g Peanut sauce: fried peanuts
- 3 clove garlic
- 3 curly red chili peppers
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp palm sugar
- 1 tsp salt
- 100 ml water
- Garnish: Fried shallots
- Crackers (kerupuk)
- Celery leaves
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👩🍳 Instructions
- 1 Fry the tofu and tempeh, then slice them thinly
- 2 Cut the cucumber into small dice
- 3 Briefly boil the bean sprouts, then drain
- 4 For the sauce: coarsely grind the fried peanuts
- 5 Grind the garlic and chili peppers until smooth
- 6 Mix them together with the ground peanuts
- 7 Add the sweet soy sauce, palm sugar, salt, and water
- 8 Stir until the sauce becomes thick
- 9 Arrange the rice on a plate
- 10 Arrange the tofu, tempeh, cucumber, and bean sprouts on top of the rice
- 11 Drizzle the peanut sauce over everything
- 12 Sprinkle with fried shallots and celery leaves
- 13 Serve with crackers (kerupuk)
💡 Tips
• The tofu and tempeh should be sliced thin so they're crispy and easy to eat
• The peanut sauce should be sweet and savory — the sweet soy sauce is a key component
• Don't boil the bean sprouts too long so they stay crisp
• This dish tastes best eaten right away — don't let it sit for too long
📊 Nutrition Facts / serving
400
Calories (kcal)
18 g
Protein
18 g
Fat
42 g
Carbs
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