Vegetarian Nasi Lemak
Indulge in the vibrant flavors of **Vegetarian Nasi Lemak**, a plant-based twist on Malaysia's beloved national dish. This recipe pairs fluffy jasmine rice infused with the rich aromas of coconut milk and pandan leaves with a tantalizing homemade sambal made from fresh red chili peppers, tamarind paste, and brown sugar. Crispy tempeh and golden tofu cubes add protein-packed texture, while roasted peanuts and crisp cucumber rounds provide delightful crunch and freshness. Perfect for a wholesome, customizable meal, this vegetarian version captures the essence of traditional Nasi Lemak while catering to meat-free diets. Ready in just an hour, it’s a feast for the senses—and the soul.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1.5 cups Coconut milk
- 1.5 cups Water
- 3 leaves Pandan leaves
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 200 grams Firm tofu
- 2 tablespoons Soy sauce
- 200 grams Tempeh
- 0.5 cups Roasted peanuts
- 1 medium Cucumber
- 2 whole Red chili peppers
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 0.5 teaspoon Salt
Instructions
Rinse the jasmine rice until the water runs clear, then drain.
In a rice cooker or a pot, combine the rinsed rice, coconut milk, water, pandan leaves, and salt. Stir well.
Cook the rice according to your rice cooker's instructions, or bring the mixture to a boil in a pot, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
To prepare the sambal, blend the red chili peppers, onion, and garlic cloves into a paste.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chili paste and cook until fragrant, about 3-4 minutes.
Add the tamarind paste, brown sugar, and a pinch of salt to the sambal paste. Simmer for another 5 minutes, stirring occasionally. Set aside.
Slice the tofu into cubes and marinate with soy sauce for 5 minutes.
Heat the remaining tablespoon of vegetable oil in a pan over medium heat. Fry the tofu cubes until they are golden brown on all sides. Remove and set aside.
Slice the tempeh thinly and fry in the same pan until crispy. Remove and set aside.
Slice the cucumber into thin rounds.
To serve, portion the coconut rice onto plates. Add sambal, tofu, tempeh slices, roasted peanuts, and sliced cucumber.
Enjoy the vegetarian nasi lemak while the coconut rice is warm and fragrant.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 67.8 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1916 mg | 147% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
