Go Back
Malaysian nasi lemak bowl with coconut rice, sambal tofu, halved boiled eggs, fried anchovies, peanuts and cucumber on dark slate

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
Cook Time 30 minutes
Total Time 50 minutes
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.