“Vegan Nasi Lemak: A Culinary Journey to Malaysia with Tofu & Mushrooms”

Allergens

Soy (in tofu)

Ingredients

• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tbsp vegetable oil
• 8 oz firm tofu, cut into cubes
• 8 oz button mushrooms, sliced
• 1/2 cup peanuts, unsalted and roasted
• 1/4 cup vegetable oil, for frying Sambal:
• 3 tbsp vegetable oil
• 3 shallots, minced
• 4 cloves garlic, minced
• 1 tsp shrimp paste (use vegan fish sauce alternative if necessary)
• 2 tsp tamarind paste
• 1/2 tsp sugar
• Salt and pepper, to taste

Instructions

1. Rinse the jasmine rice under cold water and drain. In a pot, combine the rice with coconut milk and water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 18 20 minutes until cooked through. Remove from heat and let it stand covered for another 10 minutes.
2. In a pan, heat 1 tbsp of vegetable oil over medium high heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
3. In the same pan, add another tbsp of oil and sauté the mushrooms until tender and slightly crispy. Season with salt and pepper.
4. For the sambal, heat 3 tbsp of vegetable oil in a pan over medium heat. Add the shallots and garlic, stirring frequently to prevent burning. Once they turn golden brown, add the shrimp paste or vegan alternative, tamarind paste, sugar, salt, and pepper. Cook for another 2 3 minutes until the sambal is fragrant and well combined.
5. To assemble the dish, serve the coconut rice on a plate. Arrange the tofu cubes, mushrooms, fried peanuts, and sambal around the rice. Garnish with fresh cilantro leaves for an added touch of color.

Chef’s Insight

The key to this dish is balancing the flavors, so don't be afraid to adjust the seasonings according to your taste preferences.

Notes

This recipe can be adapted for gluten-free diets by ensuring the use of certified gluten-free ingredients.