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Vegan Nasi Lemak

This dish consists of fluffy coconut rice with side dishes like spiced fried tofu, sambal beans, sambal chili, roasted peanuts and cucumber. It's a flavour bomb!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Asian, Malaysian
Keyword: Nasi lemak, rice, tofu
Servings: 4

Ingredients

Coconut Rice

  • 1 cup basmati rice
  • 1/2 cup coconut cream
  • 3/4 cup water
  • 1 lemongrass stalk
  • 2 pandan leaves
  • salt

Spiced Fried Tofu

  • 450 g extra firm tofu
  • 2 stalks lemongrass ends
  • 2 tsp ginger paste
  • 1 tsp coriander seeds
  • 1 tsp cumin (seeds/powered)
  • 1 tsp fennel powder
  • 1 tsp chili powder
  • 1 tsp curry powder
  • 1/4 tsp turmeric
  • 2 tsp corn starch
  • 1/4 cup coconut cream

Toppings

  • 4 tbsp sambal
  • long beans
  • roasted peanuts
  • cucumber

Instructions

  • Rinse your rice a few times to get rid of the starchiness. Drain and keep aside.
  • Cook your rice in your preferred method - for pressure cooker, add your rice, coconut cream, water, salt and mix well. Smash the stalk of a lemongrass. Add lemongrass, pandan leaves and close the cooker.
  • Wait for the steam to be released, lower the flame and leave it for 15 minutes. Switch off and let the rice cook more in the steam.
  • Slice your tofu into cubes. Slice the lemongrass until the hint of purple in the cross section disappears. Blend the ingredients needed for the coating using a high speed blender. Coat the tofu cubes evenly.
  • Heat some oil in a frying pan. Fry on all sides until the tofu becomes crispy.
  • Cut up your long beans. Add some oil, sambal paste, salt and ginger to another pan.
  • Add the long beans, and fry until it's half cooked - so it retains its crunchiness.
  • Open up your cooker and mix rice well. Serve with fried tofu, sambal beans, sambal, cucumber and peanuts.