Loving it...

Last week it was rainy and gray. I had the flu. I took it easy and Topher cooked for me! Seattle has warmed up since then and the beautiful sunsets are a welcome punctuation to our evenings together. We were longing for Indonesian food and in my fevered state I requested that Topher cook me Nasi Goreng! (Truthfully, the only Indonesian recipe that is in our collection.) Look how neat and tidy his preparations are!
Nasi Goreng (Vegan)

3 cups cooked brown rice, cold
1 cup mung bean sprouts
1/2 cup chopped peanuts
1 tbsp or more to taste, soy sauce
1 tbsp sambol (we substituted sriaracha and sweet chili sauce)
1 cup cabbage, shredded
1/2 cup carrots, shredded
2 cloves minced garlic
1 medium onion, chopped
1/2 tsp black pepper
1/2 lb minced seasoned tofu or fake meat bits
1 Tbsp. lime juice
several lime wedges
1 Tbsp. toasted sesame oil or peanut oil (or combination)
1/2 cup cilantro, chopped
1/2 cup scallions, chopped

1. Heat oil in wok or skillet, add tofu, onion and garlic.
2. Saute for a few minutes.
3. Add rice and sambol and stir. Add soy sauce and one half of the carrots, sprouts, cabbage and peanuts. Cook and toss together for a few minutes.
4. Add half of the cilantro, black pepper, half of the scallions and more soy sauce if needed.
5. Continue frying for 2 minutes.
6. Serve! Top with remaining sprouts, cilantro, peanuts, cabbage, carrots and scallions. Put lime wedges and chili sauce on the side.