Malaysian Chinese Vegan Nasi Lemak Bowl
Experience the tantalizing flavors of Malaysia with this plant-based twist on the traditional Nasi Lemak. Fragrant coconut rice, accompanied by savory fried tofu, spicy sambal sauce, crunchy peanuts, tangy pickled cucumbers, and refreshing herb salad, all combined in a nourishing vegan bowl.
ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon vegetable oil
- 8 ounces firm tofu, sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 red chili pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 3 tablespoons tomato paste
- 1 tablespoon chili paste
- 1 tablespoon coconut sugar
- 2 tablespoons rice vinegar
- 1 cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 cup mixed fresh herbs (cilantro, mint, basil)
- 1/4 cup roasted peanuts, chopped
steps
- 1.
Rinse the jasmine rice under cold water until water runs clear. In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
- 2.
In the meantime, prepare the tofu. Mix soy sauce and cornstarch in a bowl. Coat tofu slices in the mixture. Heat vegetable oil in a pan over medium heat and fry tofu until crispy and golden brown. Set aside.
- 3.
In the same pan, heat 1 tablespoon of vegetable oil and sauté garlic, ginger, and chili pepper until fragrant. Add tomato paste, chili paste, coconut sugar, and rice vinegar. Cook for 3-4 minutes until the sauce thickens slightly.
- 4.
For the pickled cucumbers, toss the sliced cucumbers with rice vinegar and sugar in a bowl. Let it marinate for at least 10 minutes.
- 5.
Assemble the bowl by placing a scoop of coconut rice at the base. Top with fried tofu, sambal sauce, pickled cucumbers, mixed fresh herbs, and chopped peanuts. Serve warm and enjoy!
