Nasi Lemak with Coconut Rice and Tofu

Ingredients

• 2 cups Coconut Milk
• 2 cups Basmati Rice
• 2 pieces Pandan Leaves
• 1 tsp Salt
• 1 block Firm Tofu
• 2 tbsp Soy Sauce
• 2 tbsp Sambal Oelek
• 1 medium Cucumber
• 1/2 cup Roasted Peanuts
• 2 tbsp 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 well.
2. 2In a large heavy-bottomed pot, combine the rinsed 2 cups of Basmati Rice, 2 cups of Coconut Milk, 2 pieces of Pandan Leaves, and 1 tsp of Salt. Stir to combine.
3. 3Bring the mixture in the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 to 20 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
4. 4While the rice is cooking, take the 1 block of Firm Tofu and press it firmly between paper towels or using a tofu press to remove as much excess water as possible. Cut the pressed tofu into 1-inch cubes. Place the tofu cubes in a small bowl and add 2 tbsp of Soy Sauce, tossing gently to coat. Let it marinate for at least 10 minutes.
5. 5Heat 2 tbsp of Vegetable Oil in a 10-inch non-stick skillet over medium-high heat (about 375°F or 190°C). Once the oil is shimmering, carefully add the marinated tofu cubes in a single layer. Fry for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crispy.
6. 6While the tofu is frying, thinly slice the 1 medium Cucumber.
7. 7To serve, fluff the cooked coconut rice with a fork. Portion the rice onto plates. Top with the crispy fried tofu, a spoonful of 2 tbsp of Sambal Oelek, the sliced cucumber, and sprinkle with 1/2 cup of Roasted Peanuts.

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