Lunch
Nasi lemak, plant-based version
Coconut rice with sambal, tofu, peanuts and cucumber.
Origin: Malaysia
Malaysia’s best-loved dish, eaten from breakfast to late at night, often wrapped in a banana leaf.
Serves 240 minPlant-based
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Fibre, B vitamins, protein, iron, vitamin E
You need (serves 2)
- Brown rice for two (more fibre), or white rice as is traditional (150 g uncooked) How to cook
- Half a tin of light coconut milk (200 ml)
- A block of firm tofu or tempeh, sliced (200 g)
- A handful of unsalted peanuts (30 g)
- Half a cucumber, sliced
- For the sambal: a small onion, a garlic clove, a spoon of tomato purée, chilli to taste and the juice of half a lime
- A spoon of rapeseed (canola) or olive oil (1 tbsp)
- A pandan leaf, knotted, or a slice of ginger
Times are for brown rice; white rice cooks in about 15 minutes.
Make it your own: swap in the vegetables, beans or grains you have, and season it the way you like. With an allergy, check every swap.
When you buy anything ready-made, choose the one whose ingredient list is closest to just the food itself, with no added sugar or salt.
How to make it
- Cook the rice in the coconut milk topped up with water, with the pandan leaf or ginger: about 35 minutes for brown rice, 15 minutes for white rice.
- Meanwhile, soften the chopped onion and garlic in half the oil, add the chilli, tomato purée and a splash of water, and simmer for 10 minutes into a thick sambal; finish with the lime juice. Brown the tofu or tempeh in the rest of the oil, and toast the peanuts in a dry pan.
- Serve the rice with the sambal, tofu or tempeh, peanuts and cucumber.
Allergens This plate contains soy, peanuts. Always check product labels, as brands vary.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
