Nasi Lemak with Coconut Rice and Vegan 'Anchovies'

Ingredients

• 2 cups Rice
• 2 cups Coconut Milk
• 3 Pandan Leaves
• 1 stalk Lemongrass
• 1/2 tsp Salt
• 1 block Firm Tofu
• 2 tbsp Seaweed Flakes (Nori)
• 1 tbsp Soy Sauce (gluten-free)
• 1 tsp Rice Vinegar
• 1 tsp Sesame Oil
• 1 Cucumber
• 2 tbsp Sambal

Instructions

1. 1Rinse the 2 cups of Rice in a fine-mesh sieve under cold running water until the water runs clear. Place the rinsed 2 cups of Rice in a large heavy-bottomed pot with a lid. Add the 2 cups of Coconut Milk, 3 Pandan Leaves (lightly bend each leaf to bruise it), 1 stalk Lemongrass (bend and tie it into a knot to bruise it), and the 1/2 tsp Salt, then stir all ingredients together gently.
2. 2Place the pot on the stove over medium-high heat and bring the mixture to a rolling boil. Immediately reduce the heat to low, cover the pot tightly with its lid, and let it simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove the pot from the heat and let it stand, still covered, for 10 minutes to allow the rice to steam further.
3. 3While the rice is resting, place the 1 block of Firm Tofu on a clean kitchen towel and press down firmly with your hands to remove as much excess water as possible. Cut the pressed tofu into small, bite-sized pieces, approximately 1/2-inch cubes.
4. 4In a medium bowl, combine the 2 tbsp Seaweed Flakes (Nori), 1 tbsp Soy Sauce (gluten-free), 1 tsp Rice Vinegar, and 1 tsp Sesame Oil. Add the cut tofu pieces to the bowl and gently toss them until they are evenly coated with the mixture. Preheat your oven to 375°F (190°C).
5. 5Spread the coated tofu pieces in a single layer on a baking sheet. Bake for 20 minutes in the preheated oven, or until the tofu is golden brown and crispy. After 15 minutes of baking, check the tofu and gently toss the pieces on the baking sheet to ensure even crisping, then continue baking for the remaining 5 minutes.
6. 6While the tofu bakes, wash the 1 Cucumber thoroughly and slice it thinly into rounds. Once the rice has rested, remove the 3 Pandan Leaves and the 1 stalk Lemongrass from the pot. Fluff the cooked coconut rice gently with a fork and serve it immediately, topped with the crispy tofu 'anchovies', and accompanied by the sliced 1 Cucumber and the 2 tbsp Sambal on the side.

Substitutions

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