Nasi Lemak Bowl with Sambal Tofu and Eggs (42g Protein)

Jump to recipe ↓

This nasi lemak bowl has about 42 grams of protein per serving, and almost all of it comes from tofu and eggs. Coconut rice, crisp sambal tofu, boiled eggs, fried anchovies and peanuts, all in one bowl.

Nasi lemak is the national breakfast of Malaysia and a Singapore staple too. The classic plate usually has one egg and a spoon of sambal, which is lovely but light on protein. Here I make the sambal the star, soak it into extra-firm tofu, and double up on eggs. It serves four and takes about 50 minutes.

Why this works

Tofu that is pressed and dusted in cornstarch fries up with a firm, slightly chewy skin instead of a soggy one, and that skin grabs onto the sambal. Toss it in the sauce only at the very end, so it stays crisp enough to hold its shape. If you add it early, it just soaks up liquid.

The sambal needs patience. Cook the paste until the oil visibly separates and the colour deepens from bright red to brick. Raw chili paste tastes harsh, and cooked paste turns sweet and savoury. The two eggs per bowl, plus 60 g of peanuts and a handful of anchovies across the batch, are what push the total past 40 grams.

Ingredient notes

Tofu: Use extra-firm, not silken or soft. Protein varies by brand, usually 8 to 10 g per 100 g, so check your label if you are tracking closely. I counted conservatively.

Dried anchovies: Ikan bilis are sold in Asian grocers, often in the dried goods aisle. Pick the small, headless ones for frying. They add salt and crunch and a bit of protein. If you cannot find them, skip them and add 20 g more peanuts.

Belacan: Shrimp paste gives the sambal its deep savoury backbone, but it is optional. Without it, add 1 tsp soy sauce at the end. Toast it in a dry pan for a minute first, and open a window.

Pandan: Frozen pandan leaves from an Asian grocer are fine. They give the rice its fragrance. Vanilla is a poor but workable substitute.

Nasi Lemak Bowl with Sambal Tofu and Eggs

Coconut rice topped with crisp sambal-glazed tofu, jammy boiled eggs, crunchy anchovies and peanuts. About 42 grams of protein per serving, in about 50 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 820

Ingredients Method

Ingredients

  

• 1.5 cups jasmine rice about 280 g, rinsed until the water runs mostly clear
• 1/2 cup full-fat coconut milk 120 ml
• 1 cup water plus a little extra, see steps
• 2 pandan leaves knotted, or 1/4 tsp vanilla if you cannot find them
• 3 slices fresh ginger
• 1/2 tsp fine salt for the rice
• 800 g extra-firm tofu two 400 g blocks, pressed 15 minutes, cut into 2 cm cubes
• 1 tbsp cornstarch
• 3 tbsp neutral oil divided, for frying the tofu and the sambal
• 8 large eggs boiled 8 minutes, peeled and halved
• 5 dried red chilies soaked in hot water 10 minutes, deseeded
• 4 shallots roughly chopped
• 3 cloves garlic
• 1 tsp belacan or shrimp paste optional, toasted in a dry pan first
• 1 tbsp tamarind paste or 1 tbsp lime juice
• 1 tbsp brown sugar
• 1/2 tsp fine salt for the sambal, adjust to taste
• 60 g roasted peanuts unsalted
• 35 g dried anchovies (ikan bilis) rinsed, patted very dry
• 1 cucumber sliced

Method

 

1. Make the rice. Combine the rinsed rice, coconut milk, 1 cup water, pandan, ginger and 1/2 tsp salt in a pot or rice cooker. Cook as you normally cook jasmine rice, then rest covered 10 minutes and fluff.
2. Press the tofu between clean towels under a heavy pan for 15 minutes, then cut into 2 cm cubes and toss with the cornstarch.
3. Blitz the soaked chilies, shallots, garlic and belacan with a splash of the soaking water into a coarse paste.
4. Heat 1 tbsp oil in a small pan over medium heat. Fry the anchovies 2 to 3 minutes until golden and crisp, then lift out onto paper towels. Toast the peanuts in the same pan for 1 minute if they are not already crunchy.
5. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Fry the tofu in a single layer, turning, 8 to 10 minutes until golden on most sides. Remove to a plate.
6. Add the last 1 tbsp oil to the skillet over medium heat. Cook the chili paste 6 to 8 minutes, stirring, until it darkens and the oil separates at the edges. Stir in the tamarind, sugar and 1/2 tsp salt, plus 2 tbsp water.
7. Return the tofu to the skillet and toss 1 to 2 minutes until the sambal clings and turns sticky. Taste and add a pinch of salt or sugar if needed.
8. Divide the rice among four bowls. Top each with sambal tofu, 4 egg halves, cucumber, anchovies and peanuts. Serve warm.

Tips and storage

Meal prep the components separately. The rice, sambal tofu and boiled eggs keep in the fridge for 4 days. Keep the anchovies and peanuts in a jar at room temperature so they stay crunchy, and slice the cucumber fresh. Reheat the rice and tofu in the microwave with a splash of water over the rice.

The sambal itself freezes well in small portions for up to 2 months, so it is worth doubling. If you like the idea of tofu and egg together, try our tauhu telur for a quick weeknight version, or the Thai basil tofu with fried eggs. For more Malaysian sambal cooking, see the sambal sotong, and for another coconut-free rice option, the Hainanese chicken rice.