Tomato Blues’ Vegan Nasi Lemak
| Servings |
1 person
|
Ingredients
Peanuts
- Peanuts
- Vegetable Oil
- Salt
- Red chilli powder
Tofu
- Extra Firm Tofu
- Corn Starch
- Asian Sesame Oil
- Ground Turmeric
- Salt To taste
- Ground Coriander
- Gochugaru
- Ginger Garlic Paste
- 2 inches Stalks Lemongrass Crushed
- Ginger Garlic Paste
Coconut Milk Rice
- Ginger Crushed
- Lemongrass Crushed
- Basmati Rice
- 1 Pandan Leaf Knotted
- Salt
- coconut milk
- Water
Ingredients
Peanuts
Tofu
Coconut Milk Rice
|
|
Instructions
Peanuts
- Mix peanuts, vegetable oil, salt, and red chilli powder together.
- Spread into a single layer in the Air Fryer basket, covering it with the Air Fryer lid.
- Air fry for 6 minutes at 190 degrees celsius. Toss at the halfway mark.
Tofu
- Get your tofu and coat with corn starch.
- Coat corn flour coated tofu with Asian sesame oil, ground turmeric, salt, ground coriander, and gochugaru.
- Add crushed two inch stalks lemongrass and ginger garlic paste.
- Toss well to coat tofu evenly.
- Arrange in a single layer in the Air Fryer basket and cover with the Air Fryer lid.
- Air fry at 200 degrees celsius for 12 minutes using the Air Fry mode.
Coconut Milk Rice
- Crush ginger and lemongrass together.
- Wash and soak Basmati Rice for 20 minutes then drain.
- Add knotted pandan leaf, crushed lemongrass and ginger, and salt to soaked and drained rice.
- Add coconut milk and water. Stir well.
- Add water to inner pot.
- Place trivet for easy pot-in-pot cooking, then place the rice pot.
- Change to Pressure Cook Lid.
- Using the Pressure Cook Mode, high pressure for 6 minutes, 10 minutes natural pressure release, followed by quick pressure release.
- Once done, fluff the rice and discard the pandan leaf.
Recipe Notes
Serve coconut milk rice with air fried peanuts, tofu, and Sambal chilli with other toppings you wish.