Dairy-Free Nasi Lemak with Tofu

Ingredients

• 2 cups Basmati Rice
• 2 cans (13.5 oz) Coconut Milk
• 4 leaves Pandan Leaves
• 2 stalks Lemongrass
• 1 block Tofu (Firm)
• 4 tablespoons Sambal
• 1 large Cucumbers
• 1/2 cup Roasted Peanuts
• 1/4 cup Dried Anchovies (Ikan Bilis)
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Vegetable Oil

Instructions

1. 1Rinse the 2 cups of Basmati Rice in a fine-mesh sieve under cold running water until the water runs clear. Drain the rice well and transfer it to a rice cooker pot or a medium heavy-bottomed pot.
2. 2To the rice cooker pot or medium heavy-bottomed pot, add the 2 cans (13.5 oz) of Coconut Milk. Tie the 4 leaves of Pandan Leaves into a knot and add them to the pot. Bruise the 2 stalks of Lemongrass by hitting them firmly with the back of a knife, then tie them into a knot and add them to the pot.
3. 3If using a rice cooker, cook the rice until the liquid is absorbed and the rice is tender. If using a medium heavy-bottomed pot, bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice grains are tender.
4. 4While the rice cooks, unwrap the 1 block of Firm Tofu and press it firmly between paper towels or a clean kitchen towel to remove as much excess water as possible. Cut the pressed 1 block of Firm Tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with the 1/2 teaspoon of Turmeric Powder until each cube is evenly coated.
5. 5Heat the 2 tablespoons of Vegetable Oil in a large non-stick frying pan (e.g., a 12-inch pan) over medium-high heat, aiming for about 350°F (175°C). Carefully add the coated tofu cubes to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 8-10 minutes, turning the cubes occasionally, until all sides are golden brown and crispy. Use a slotted spoon to transfer the crispy tofu to a plate lined with paper towels to drain excess oil.
6. 6In the same large non-stick frying pan with any remaining oil, add the 1/4 cup of Dried Anchovies (Ikan Bilis). Fry them over medium heat for 2-3 minutes, stirring occasionally, until they become crispy and slightly puffed. Remove them from the pan with a slotted spoon and place them on a plate lined with paper towels to drain.
7. 7Once the rice is cooked and has rested for a few minutes, carefully remove and discard the 4 leaves of Pandan Leaves and the 2 stalks of Lemongrass. Gently fluff the coconut rice with a fork.
8. 8Slice the 1 large Cucumber into thin rounds. Serve the fluffy coconut rice immediately, accompanied by the crispy fried tofu, the 4 tablespoons of Sambal, the sliced cucumber rounds, the 1/2 cup of Roasted Peanuts, and the crispy dried anchovies.

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