“Vegan Nasi Lemak with Eggplant Sambal, Crispy Tofu, and Coconut Rice”

Allergens

Soy (tofu)

Ingredients

• 1 cup jasmine rice 1 can coconut milk 1 1/2 cups water 1/2 teaspoon salt 4 oz firm tofu, cubed 2 tablespoons vegetable oil 1 large eggplant, diced 1 small onion, thinly sliced 3 cloves garlic, minced 1 inch ginger, grated 1 teaspoon tamarind paste 1/2 cup water Salt and pepper, to taste

Instructions

1. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until rice is tender. Set aside. Heat oil in a pan over medium high heat. Fry tofu until golden brown and crispy, about 3 4 minutes per side. Remove from pan and drain on paper towels. In the same pan, add eggplant and cook for 5 7 minutes or until softened. Add onion, garlic, and ginger, and cook for another 2 minutes. Stir in tamarind paste and water, then season with salt and pepper. Simmer for 4 5 minutes to thicken the sauce. To assemble, place a scoop of coconut rice on each plate, top with eggplant sambal, crispy tofu, and garnish with fresh cilantro leaves.

Chef’s Insight

Balance the flavors of sweet, sour, and spicy in the sambal for a well-rounded dish.

Notes

Adjust the spice level of the sambal according to personal preference.