“Vegetarian Nasi Lemak with Tofu Scramble, Mushroom Sambal, and Crispy Tempeh”

Allergens

Soy (from tofu and tempeh)

Ingredients

• 2 cups jasmine rice, rinsed
• 1.5 cups coconut milk
• 3 cups water
• 1/2 cup vegetable oil
• 1 cup firm tofu, diced
• 1 cup mushroom sambal (recipe below)
• 1 cup tempeh, fried and chopped into bite
• sized pieces
• Salt and pepper, to taste
• Fresh cilantro leaves for garnish Mushroom Sambal:
• 2 cups mixed mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1/4 cup water
• Salt and sugar, to taste

Instructions

1. In a large pot, combine the rice, coconut milk, and water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and tender. Remove from heat and let it sit, covered, for another 10 minutes.
2. In a frying pan, heat 1/4 cup of vegetable oil over medium heat. Add the diced tofu and cook until golden brown on all sides. Season with salt and pepper, then set aside.
3. For the mushroom sambal, heat 1/4 cup of vegetable oil in a frying pan over medium heat. Sauté the onions and garlic until fragrant and translucent. Add the sliced mushrooms and cook for about 5 minutes or until they release their moisture and start to brown. Pour in water, season with salt and sugar, then simmer until the liquid has evaporated and the sambal is thick and rich in flavor.
4. Fry the tempeh pieces until golden and crispy. Chop into bite sized pieces and set aside.
5. To serve, place a scoop of coconut rice on a plate. Top with tofu scramble, mushroom sambal, and crispy tempeh. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to a delicious nasi lemak is in the balance of flavors and textures. Be sure to season each component accordingly for a satisfying experience.

Notes

Feel free to adjust the spice level of the mushroom sambal to your preference.