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Vegan Indonesian Nasi Campur (Mixed Rice Bowl)

Vegan Indonesian Nasi Campur (Mixed Rice Bowl)

Michelle Davis
Nasi Campur means "mixed rice," and this Indonesian classic builds a full meal around a mound of coconut rice surrounded by small, distinct dishes: sweet-salty tempeh, tofu satay with peanut sauce, a coconut-dressed vegetable salad called urap, sambal, and quick pickles. Each component is cooked separately, so the flavors stay sharp and the textures contrast — creamy, crunchy, smoky, and bright all on one plate. Budget about 90 minutes to prepare everything from scratch.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine East / Southeast Asian
Servings 4 bowls
Calories 1416 kcal

Equipment

  • Rice cooker or heavy-bottomed pot with lid
  • Wok or large skillet
  • Small saucepan
  • Baking sheet and parchment (or grill pan)
  • Steamer basket or steaming setup
  • Mortar and pestle (ulekan) or food processor
  • Fine mesh strainer
  • Mixing bowls
  • Chef’s knife and cutting board
  • Tongs and wooden spoon

Ingredients
 
 

For the Coconut Rice (Nasi Uduk):

  • 2 cups jasmine rice, rinsed until water runs mostly clear choose fragrant, high-quality jasmine for best aroma
  • 1 cup full-fat coconut milk, well shaken look for creamy, additive-free coconut milk
  • 1 ½ cups water
  • 2 pieces kaffir lime leaves optional but highly aromatic; sub 1 tsp lime zest
  • 1 stalk lemongrass, trimmed and bruised sub 1 tsp lemongrass paste if needed
  • 1 piece bay leaf Indonesian salam leaf if available
  • ¾ tsp fine sea salt

For the Quick Acar (Pickled Cucumber & Carrot):

  • 1 cup cucumber, thin half-moons choose firm, seedless if possible
  • ½ cup carrot, matchsticks fresh, sweet carrots for best crunch
  • ¼ cup rice vinegar
  • 2 tbsp water
  • 1 tbsp cane sugar or coconut sugar
  • ½ tsp fine sea salt
  • ⅛ tsp ground turmeric optional for golden hue
  • 1 small red chili, thinly sliced optional heat

For the Peanut Sauce:

  • ½ cup natural creamy peanut butter unsweetened, unsalted for control
  • ½ cup coconut milk
  • ¼ cup water, plus more as needed adjust to silky, spoonable consistency
  • 2 tbsp kecap manis (sweet soy sauce) ensure vegan; Bango or ABC work well
  • 1 tbsp low-sodium tamari or soy sauce use tamari for gluten-free
  • 1 tbsp fresh lime juice
  • 1 tsp palm sugar or brown sugar optional, balances heat
  • 2 cloves garlic, finely grated
  • 1 tsp fresh ginger, finely grated
  • 1 ½ tsp sambal oelek or chili flakes adjust heat to taste

For the Tofu Satay:

  • 14 oz extra-firm tofu, drained and pressed choose non-GMO, well-pressed for best texture
  • 2 tbsp tamari or low-sodium soy sauce
  • 1 tbsp kecap manis
  • 2 tsp fresh lime juice
  • 1 tsp toasted sesame oil
  • ½ tsp garlic powder
  • ½ tsp ground coriander
  • 1 tbsp neutral oil (for baking or grilling) avocado, peanut, or canola

For the Tempeh Kecap (Sweet Soy Tempeh):

  • 8 oz tempeh, cut into bite-size triangles traditional soybean or mixed-grain tempeh
  • 1 ½ tbsp neutral oil
  • 2 medium shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tbsp kecap manis
  • 1 tbsp tamari
  • 2 tbsp water
  • 2 pieces kaffir lime leaves, torn optional aroma
  • 1 small red chili, sliced optional heat
  • ¼ tsp freshly ground black pepper

For the Urap (Coconut Vegetable Salad):

  • 1 ½ cups green beans, trimmed and cut 1-inch choose crisp, tender beans
  • 2 cups green or Napa cabbage, thinly shredded
  • 2 cups baby spinach
  • ¾ cup unsweetened desiccated coconut fine shred for best cling
  • 1 small shallot, very finely minced
  • 1 clove garlic, very finely minced
  • 1 piece kaffir lime leaf, rib removed and very finely sliced optional citrus perfume
  • 1 tsp palm sugar or brown sugar
  • 1 tbsp fresh lime juice added at the end for brightness
  • ½ tsp fine sea salt plus more to taste

For the Vegan Sambal:

  • 4 whole red chilies, seeded and sliced use fresno, red jalapeño, or bird’s eye to taste
  • 1 small tomato, diced ripe but firm
  • 2 cloves garlic
  • 1 tbsp fresh lime juice
  • 1 tsp coconut sugar
  • ¼ tsp fine sea salt to taste
  • 1 tsp neutral oil for sautéing if mellowing is desired
  • 1 tsp white miso paste umami boost in place of shrimp paste

For the Garnishes:

  • ½ cup crispy fried shallots store-bought or homemade
  • ⅓ cup roasted peanuts unsalted, lightly crushed
  • 4 wedges lime
  • ½ cup extra cucumber slices for fresh crunch
  • ¼ cup fresh cilantro or Thai basil leaves
  • ¼ cup toasted coconut flakes optional

Instructions
 

Start the Coconut Rice (15 minutes simmer + 10 minutes rest):

  • Combine rinsed jasmine rice, 1 cup coconut milk, 1 1/2 cups water, kaffir lime leaves, lemongrass, bay leaf, and 3/4 tsp salt in a pot. Stir once to distribute.
  • Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook until the liquid is absorbed and rice is tender, about 15 minutes. Rest off heat, covered, 10 minutes, then fluff and remove aromatics.
  • Alternative: Use a rice cooker, adding aromatics to the pot; select the white rice setting.

Make the Quick Acar Pickles (5 minutes active + 20 minutes marinate):

  • In a bowl, whisk rice vinegar, 2 tbsp water, 1 tbsp sugar, 1/2 tsp salt, and a pinch (1/8 tsp) turmeric until dissolved.
  • Toss in cucumber, carrot, and optional chili. Marinate 20–30 minutes in the refrigerator for crisp, bright pickles.

Whisk the Peanut Sauce (3–4 minutes simmer):

  • In a small saucepan over low heat (about 140–160°F / 60–71°C), whisk peanut butter, 1/2 cup coconut milk, 1/4 cup water, 2 tbsp kecap manis, 1 tbsp tamari, 1 tbsp lime juice, sugar, garlic, ginger, and sambal. Warm gently 3–4 minutes until glossy and spoonable, thinning with a splash of water as needed.
  • Do not boil vigorously—gentle heat keeps the sauce silky.

Marinate and Cook the Tofu Satay (10 minutes marinate + 16–18 minutes bake):

  • Slice pressed tofu into 12 batons. In a bowl, combine tamari, kecap manis, lime juice, sesame oil, garlic powder, and coriander. Toss tofu to coat; marinate 10 minutes (room temp) while the oven preheats.
  • Roast: Arrange on a parchment-lined baking sheet, brush with neutral oil, and bake at 425°F / 220°C for 16–18 minutes, turning once, until edges are bronzed and slightly chewy.
  • Alternative: Grill on a lightly oiled grill pan over medium-high heat for 3–4 minutes per side; or air-fry at 400°F / 205°C for 10–12 minutes, shaking halfway.

Prepare Tempeh Kecap (10 minutes steam + 10 minutes sauté):

  • Steam tempeh for 10 minutes to soften and remove any bitterness (or microwave under a damp paper towel for 90 seconds). Pat dry.
  • Heat 1 1/2 tbsp oil in a wok or skillet over medium heat. Sauté shallots and garlic 2–3 minutes until translucent and fragrant.
  • Add tempeh; cook 2–3 minutes to lightly color. Stir in 2 tbsp kecap manis, 1 tbsp tamari, 2 tbsp water, optional lime leaves and chili, and black pepper. Simmer 2–3 minutes until the sauce reduces to a shiny glaze that clings to the tempeh.

Build the Urap (Toast 2–3 minutes; Blanch 2–3 minutes):

  • In a dry skillet over medium heat, toast desiccated coconut 2–3 minutes until pale golden and nutty, stirring constantly.
  • In a bowl, combine toasted coconut with minced shallot, garlic, sugar, salt, and very finely sliced kaffir lime leaf.
  • Bring a pot of salted water to a rolling boil (212°F / 100°C). Blanch green beans 2 minutes; add cabbage for 30–45 seconds; add spinach for last 15 seconds. Drain well and gently squeeze out excess water.
  • Toss warm vegetables with the coconut mixture and 1 tbsp lime juice. Season to taste—the urap should be savory, aromatic, and lightly sweet.

Make the Vegan Sambal (5 minutes; optional 1–2 minutes sauté):

  • In a mortar and pestle, pound chilies, garlic, tomato, sugar, and salt to a coarse paste. Stir in lime juice and miso for umami. If using a food processor, pulse in short bursts to avoid a purée.
  • Optional: Warm 1 tsp oil in a small pan and sauté the sambal 1–2 minutes to mellow the raw edge while keeping its brightness.

Final Assembly and Plating (5–10 minutes):

  • Fluff the coconut rice and spoon a generous mound into each bowl.
  • Arrange tofu satay, tempeh kecap, and a scoop of urap around the rice. Add a tangle of quick pickles and a spoon of sambal.
  • Nappe tofu with warm peanut sauce. Finish with crispy shallots, roasted peanuts, fresh herbs, extra cucumber, and lime wedges.
  • Visual Cues: Rice should be pearly and gently coconut-fragrant; tofu bronzed with light char; tempeh glossy; urap vibrant green with visible coconut flecks; sambal bright red and aromatic.
  • Timing Reference: Prep ~35 minutes; Cook ~45 minutes (some steps run in parallel); Total ~1 hour 20 minutes.

Notes

Michelle’s Tips:

  • Kecap Manis Substitute: Mix 2 tbsp low-sodium soy sauce or tamari with 2 tsp molasses and 1 tsp maple syrup; simmer 1 minute to thicken slightly.
  • Perfect Coconut Rice: If the surface looks wet but tunnels are forming, cut heat and rest covered 10–12 minutes—the steam will finish cooking without sticking.
  • Tofu Texture: A 10–15 minute press creates a pleasantly chewy bite. For extra chew, freeze the tofu overnight, thaw, then press before marinating.
  • Sambal Heat Control: Remove chili seeds and white pith for a milder sambal; add a touch more sugar to round sharper heat.
  • Gluten-Free: Use certified gluten-free tamari and a gluten-free kecap manis or the substitute above with GF tamari.
  • Nut-Free: Swap peanut butter for sunflower seed butter; garnish with toasted pumpkin seeds.
  • Soy-Free Protein: Replace tofu/tempeh with roasted oyster mushrooms and spiced chickpeas; keep the peanut sauce for richness.
  • Shallot Shortcut: Store-bought fried shallots are reliably crisp and save time without compromising flavor.

Serving Suggestions:

  • Plate with a centered rice mound; nestle small, colorful piles of each component around it for contrast. Spoon peanut sauce over tofu, not the rice, to keep the grains fluffy.
  • Garnish with a scatter of fried shallots, crushed roasted peanuts, bright herbs, and a wedge of lime. A final whisper of toasted coconut adds aroma and shimmer.
  • Pair with icy lemongrass tea, a tamarind-lime cooler, or a crisp pilsner. The ideal plate smells citrusy and toasty, with gentle coconut perfume and a whisper of smoke from the tofu.

Culinary Context:

Nasi Campur appears across Indonesia—Bali, Java, Lombok—each region expressing its own character in the “campur” (mix). This vegan take swaps shrimp paste for white miso and leans on tempeh, a Javanese invention, to honor local tradition while keeping the spirit vibrant, abundant, and plant-forward.

Optional Advanced Instructions:

  • Make-Ahead: Cook rice and cool quickly; reheat by steaming 5 minutes. Peanut sauce and sambal keep 3–4 days refrigerated. Pickles improve overnight.
  • Parallel Cooking: Start rice first; as it simmers, marinate tofu and make pickles. Bake tofu while you cook tempeh. Toast coconut and blanch vegetables while tofu finishes.
  • Tempeh Bacem Alternative: For deeper Javanese flavor, braise tempeh 15 minutes in coconut water with bay leaf, coriander, and garlic before glazing with kecap manis.

Timing:

  • Prep Time: 35 minutes (0 hours 35 minutes)
  • Cook Time: 45 minutes (0 hours 45 minutes)
  • Total Time: 80 minutes (1 hour 20 minutes)

Course & Cuisine:

  • Course: MainCourse
  • Cuisine/Origin: Indonesian, Southeast Asian

Nutrition

Calories: 1416kcalCarbohydrates: 151gProtein: 45gFat: 76gSaturated Fat: 36gPolyunsaturated Fat: 12gMonounsaturated Fat: 22gSodium: 2980mgPotassium: 1849mgFiber: 14gSugar: 38gVitamin A: 5156IUVitamin C: 73mgCalcium: 278mgIron: 11mg
Keyword acar, Coconut Rice, Peanut Sauce, sambal, tempeh kecap, tofu satay, urap, Vegan Indonesian Nasi Campur (Mixed Rice Bowl), vegan nasi campur
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