Mouthwatering Vegan Nasi Lemak with Tofu Sambal
This vegan Nasi Lemak recipe offers a delicious and authentic Malaysian lunch option using coconut rice and tofu sambal, perfect for those seeking a tasty Southeast Asian meal without compromising dietary preferences.
Allergens
Soy (Tofu)
Ingredients
- Rice, uncooked (1 cup) Coconut milk (1 can) Tofu, firm (200g) Oil, cooking oil Onion, medium
- sized (1) Garlic, minced (3 cloves) Ginger, freshly grated (1 tbsp) Tomato, ripe and diced (1) Tamarind paste (2 tsp) Sugar (1 tsp) Salt (to taste) Red chili, thinly sliced (for garnish) Cucumber, sliced (for garnish) Peanuts, roasted and crushed (for garnish)
Instructions
- Cook the rice according to package instructions using coconut milk instead of water for a fragrant and flavorful base.
- In a pan over medium heat, cook the onions until they are translucent. Add in the garlic, ginger, and cook for another minute.
- Stir in the diced tomato, tamarind paste, sugar, salt, and let it simmer to create a thick sambal sauce.
- Pan fry the tofu until golden brown and add into the sambal sauce. Mix well and set aside.
- To serve, scoop cooked rice onto a plate, followed by the tofu sambal. Garnish with sliced cucumber, red chili, and roasted crushed peanuts.
Chef’s Insight
Balance flavors by using the right combination of sweet, sour, and spicy elements in the sambal.
Notes
Be careful not to overcook the rice; it should be fluffy and not sticky.