Nasi Lemak with Fried Tofu
Malaysian • halal_safe
How to Make Nasi Lemak with Fried Tofu (Traditional & Healthy Version)
Nasi Lemak is Malaysia’s beloved breakfast dish, renowned for its fragrant santan (coconut milk) rice, spicy sambal, crunchy peanuts, and fresh cucumber. This vegetarian take on Nasi Lemak replaces the classic protein with golden, pan-fried tofu, making it suitable for anyone seeking a plant-based option. The dish celebrates Malaysia’s multicultural heritage, blending Malay culinary roots with Chinese vegetarian influences, and features local ingredients such as pandan leaves and lemongrass for authentic aroma and flavor. The taste of Nasi Lemak is a beautiful harmony: creamy, aromatic rice, spicy and tangy sambal, crisp vegetables, and the satisfying crunch of peanuts. This lighter, health-conscious version uses less oil and features protein-rich tofu instead of traditional fried anchovies or eggs. Paired with crunchy roasted peanuts, refreshing cucumber, and a touch of spicy sambal, this breakfast delivers all the classic flavors of Malaysia in a nourishing, vegetarian-friendly way. Whether enjoyed at a roadside stall or at home, Nasi Lemak remains a symbol of unity and comfort for Malaysians across all backgrounds.
Ingredients(for 1 plate with coconut rice, fried tofu, sambal, peanuts, cucumber, and a small serving of fried anchovies (optional))
- 1 cup White rice (preferably long-grain or basmati)
- 1/2 cup Santan (coconut milk) (fresh or canned)
- 2 leaves Pandan leaves (knotted)
- 200g Tofu (firm, cut into rectangles)
- 1/2 Cucumber (sliced)
- 1/4 cup Roasted peanuts (unsalted)
- 4 tbsp Sambal (homemade or store-bought, vegetarian)
- 1/4 Red onion (thinly sliced) - optional
- 1 stalk Lemongrass (bruised) - optional
- 1/2 tsp Salt
- 2 tbsp Cooking oil (preferably canola or sunflower)
- 2 tbsp Optional: Fried anchovies (ikan bilis) (omit for vegetarian/vegan) - optional
Instructions
- 1
Rinse the rice until water runs clear. Add rice, santan, salt, pandan leaves, and lemongrass to a rice cooker or pot. Cook as usual until rice is fluffy and aromatic.
15 minutes
Adding pandan leaves imparts the signature fragrance to the rice.
- 2
While rice is cooking, pat tofu dry and season lightly with salt. Heat 1 tablespoon oil in a non-stick pan over medium heat.
2 minutes
Ensure tofu is dry before frying for the best crispiness.
- 3
Fry tofu until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
8 minutes
Use minimal oil and avoid overcrowding the pan for even browning.
- 4
Slice cucumber and red onion. Set aside with roasted peanuts.
3 minutes
Slice cucumber thinly for extra crunch and freshness.
Why This Dish is Healthy
Opting for fried tofu instead of animal proteins lowers cholesterol and saturated fat, making this Nasi Lemak a wholesome breakfast or lunch. The use of fresh, local ingredients like pandan and lemongrass not only enhances flavor but also delivers antioxidants. By moderating oil and serving with plenty of vegetables, this dish supports a balanced, nutrient-rich diet ideal for calorie tracking and weight management.
This Nasi Lemak with Fried Tofu recipe is packed with plant-based protein from tofu and healthy fats from santan. The dish includes complex carbohydrates from rice, fiber from cucumber, and essential minerals from peanuts. By using less oil and opting for roasted instead of fried peanuts, the calorie count is kept moderate. Tofu provides calcium and iron, while cucumber adds hydration and vitamin C. With minimal saturated fat and cholesterol, this vegetarian meal supports heart health and sustained energy.
Pro Tips
- 💡Tip 1: Wrap pandan leaves tightly before adding to the rice for maximum aroma.
- 💡Tip 2: Use firm tofu and press out excess water before frying to prevent splattering.
- 💡Tip 3: Prepare sambal ahead of time for quick weekday breakfasts.
Storage & Serving
Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat rice and tofu separately for best texture. Sambal can be stored up to a week.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 550.0 kcal |
