“Mouthwatering Malaysian Vegetarian Brunch: Coconut Lime Rice with Eggplant and Tofu Satay”

Allergens

N/A

Ingredients

• 2 cups jasmine rice 1 can (13.5 oz) coconut milk 2 cups water 4 tbsp lime juice, divided Salt to taste 2 medium eggplants, cut into 1
• inch cubes 16 oz firm tofu, drained and pressed, cut into 1
• inch cubes 8 oz bamboo skewers, soaked in water for 30 minutes 2 tbsp vegetable oil 1 cup peanut sauce (store
• bought or homemade) Fresh cilantro and lime wedges, for garnish

Instructions

1. a. In a medium saucepan, combine jasmine rice, coconut milk, water, and half of the lime juice. Season with salt and bring to a boil. Reduce heat to low, cover, and cook for 18 20 minutes or until rice is tender and liquid is absorbed. Set aside, covered, for 5 minutes before fluffing with a fork. b. Preheat the oven to 425°F (220°C). In a large bowl, toss eggplants and tofu cubes with vegetable oil and remaining lime juice. Season with salt. Thread 4 5 cubes onto each bamboo skewer, alternating between eggplant and tofu. Place skewers on a lined baking sheet and bake for 20 25 minutes or until golden and tender, turning once halfway through. c. Serve coconut lime rice alongside eggplant and tofu satay, drizzled with peanut sauce and garnished with fresh cilantro and lime wedges.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of pandan leaf extract to the coconut lime rice.

Notes

Feel free to adjust the spiciness of the peanut sauce according to your preference.