Cinematic Vegetarian Malaysian Breakfast Nasi Lemak with Tofu Scramble & Crispy Tempeh

Ingredients

• 1 cup jasmine rice, rinsed
• 1 can (13.5 oz) coconut milk
• 1 1/2 cups water
• 1 teaspoon pandan extract
• 1/4 teaspoon salt
• 8 oz extra-firm tofu, crumbled
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin Salt and pepper, to taste
• 4 oz tempeh, sliced into thin strips
• 3 tablespoons vegetable oil
• 1/4 cup roasted peanuts
• 1 cucumber, sliced into ribbons
• 2 hard-boiled eggs, halved
• 2 tablespoons sambal oelek

Instructions

1. 1

   In a medium saucepan, combine the jasmine rice, coconut milk, water, pandan extract, and salt. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes or until the rice is cooked and has absorbed all of the liquid. Remove from heat and let stand, still covered, for 10 minutes.

2. 2

   In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crumbled tofu, onion, garlic, turmeric, paprika, cumin, salt, and pepper. Cook until the tofu is golden brown and the vegetables are tender, about 8-10 minutes. Set aside.

3. 3

   In another nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced tempeh and cook until crispy and golden, about 2-3 minutes per side. Remove from heat and sprinkle with salt.

4. 4

   To serve, spoon the coconut rice onto individual plates or banana leaves. Top with tofu scramble, crispy tempeh, roasted peanuts, cucumber ribbons, and hard-boiled eggs. Serve with a side of sambal oelek for added spice.