Malaysian Vegan Nasi Lemak – A Creamy and Flavorful Delight!

Allergens

Soy (from tofu)

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup tofu, diced
• 2 cups bean sprouts, fresh
• 4 pieces cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 banana leaf, for presentation (optional)
• Sambal Oelek or store
• bought vegan sambal, to taste
• Salt and pepper, to taste

Instructions

1. Rinse jasmine rice in a fine mesh strainer under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 18 minutes or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. In a non stick pan, heat oil over medium heat. Add diced tofu and cook for 4 5 minutes or until golden brown on all sides. Season with salt and pepper to taste. Set aside.
4. To assemble the dish, place a portion of cooked rice on each plate. Arrange tofu, bean sprouts, cherry tomatoes, and cucumber slices around the rice. Add sambal oelek or vegan sambal to the side for an extra kick. If using banana leaf, line the bottom of each plate with a banana leaf before adding the rice.

Chef’s Insight

To add more umami flavor to the dish, try adding a pinch of chicken or vegetable bouillon powder to the coconut milk mixture while cooking the rice.

Notes

Adjust the spiciness of the sambal oelek to your preference.