Nasi Lemak with Tofu 'Egg'

Ingredients

• 2 cups Jasmine Rice
• 1.5 cups Coconut Milk
• 2 leaves Pandan Leaves
• 1 inch Ginger
• 1 teaspoon Salt
• 1 block Firm Tofu
• 0.5 teaspoon Turmeric Powder
• 4 tablespoons Sambal Sauce
• 1 medium Cucumber
• 0.5 cup Roasted Peanuts
• 2 tablespoons Vegetable Oil

Instructions

1. 1Rinse the 2 cups of Jasmine 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 Jasmine Rice, 1.5 cups of Coconut Milk, 2 Pandan Leaves, 1 inch Ginger (bruised or thinly sliced), and 1 teaspoon Salt. Bring the mixture to a boil over medium-high heat.
3. 3Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes. Remove and discard the pandan leaves and ginger.
4. 4While the rice is cooking, prepare the tofu. Press the 1 block of Firm Tofu firmly between paper towels or in a tofu press to remove as much excess water as possible. Slice the pressed tofu into 1/2-inch thick pieces.
5. 5In a small bowl, mix the 0.5 teaspoon Turmeric Powder with 1 tablespoon of water to create a smooth paste. Brush this turmeric paste evenly over all sides of the tofu slices.
6. 6Heat the 2 tablespoons of Vegetable Oil in a 10-inch skillet over medium-high heat until shimmering, about 350°F (175°C). Carefully place the turmeric-coated tofu slices in the hot oil in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 3-4 minutes per side, until golden brown and crispy.
7. 7Thinly slice the 1 medium Cucumber.
8. 8To serve, spoon the fragrant coconut rice onto plates. Arrange the crispy fried tofu 'egg' slices alongside the rice. Drizzle with 4 tablespoons of Sambal Sauce, and garnish with the sliced 1 medium Cucumber and 0.5 cup of Roasted Peanuts.

Substitutions

Related Guides