Delectable Vegan Nasi Lemak with Tempeh Sambal & Crispy Tofu

Allergens

Soy, Sesame

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 2 cups water
• Salt, to taste
• 8 oz tempeh, cubed
• 4 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 cups spinach, roughly chopped
• 1 tsp sugar
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 block firm tofu, sliced and deep
• fried

Instructions

1. Combine rice, coconut milk, water, and salt in a pot bring to a boil, then lower heat and simmer until cooked through. In a separate pan, heat oil and sauté garlic and onions. Add tempeh cubes and fry until golden brown. Stir in cherry tomatoes, spinach, sugar, soy sauce, and lime juice. Cook for 5 7 minutes or until the sambal thickens. Assemble the dish with rice, tempeh sambal, and crispy tofu on top.

Chef’s Insight

Balance flavors by adjusting the seasoning according to personal preference.

Notes

Ensure the tempeh is well-drained before cubing.