20 Delicious Malaysian Vegetarian Dishes You Must Try

Malaysian vegetarian dishes offer a delightful mix of flavors and textures, showcasing the country’s rich culinary heritage. Known for their use of fresh ingredients and bold spices, these dishes cater to everyone, whether you’re a full-time vegetarian or just looking to enjoy some meatless meals. From fragrant curries to vibrant stir-fries, there’s something here to please every palate.

Sambal Terung with Eggplant

Sambal Terung is a delightful Malaysian dish that showcases eggplants cooked in a spicy sambal sauce. The combination of tender eggplants and a tangy, spicy sauce creates a burst of flavors in every bite. It’s a fantastic option for vegetarians looking for something hearty and satisfying.

This dish is not only flavorful but also quite simple to prepare, making it perfect for a quick weeknight dinner or a special occasion. Pair it with steamed rice, and you have a complete meal that everyone will enjoy!

Ingredients

• 3 medium-sized eggplants
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sambal oelek or chili paste
• 2 tomatoes, chopped
• 1 tablespoon vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Eggplants: Cut the eggplants into bite-sized pieces and soak in salted water for about 15 minutes. Drain and pat dry.
2. Cook the Base: Heat oil in a pan over medium heat. Add chopped onions and garlic, sauté until fragrant.
3. Add Sambal: Stir in the sambal oelek and cook for a minute, allowing the flavors to meld.
4. Combine Ingredients: Add the eggplants and chopped tomatoes to the pan. Stir well to coat them in the sambal mixture.
5. Simmer: Cover and cook for about 10-15 minutes, stirring occasionally, until the eggplants are tender. Season with salt to taste.
6. Garnish and Serve: Remove from heat. Garnish with fresh cilantro and serve hot with rice.

Vegetarian Satay Skewers with Peanut Sauce

Vegetarian satay skewers are a fantastic way to enjoy a savory, satisfying dish packed with vibrant flavors. The tender chunks of marinated tofu and colorful vegetables are grilled to perfection, giving them a smoky flavor that pairs beautifully with a creamy peanut sauce. This recipe is not only simple to make but also a delightful treat for both vegetarians and meat-lovers alike.

The combination of spices and ingredients creates a mouthwatering blend that will have everyone coming back for more. Perfect as an appetizer or a main dish, these skewers are sure to impress at any gathering or weeknight dinner.

Ingredients

• 1 block of firm tofu, drained and pressed
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 zucchini, cut into slices
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon curry powder
• 1 tablespoon lime juice
• Wooden skewers, soaked in water

Instructions

1. Prepare the Marinade: In a bowl, mix soy sauce, sesame oil, curry powder, and lime juice. Cut the tofu into cubes and add it to the marinade. Let it sit for at least 30 minutes.
2. Assemble the Skewers: Thread the marinated tofu and vegetables onto the soaked skewers, alternating between tofu and veggies for a colorful presentation.
3. Grill the Skewers: Preheat the grill to medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally until the tofu is golden brown and the vegetables are tender.
4. Serve with Peanut Sauce: While grilling, prepare a simple peanut sauce by mixing peanut butter with a splash of water, a dash of soy sauce, and a bit of lime juice to taste. Serve the skewers hot with the peanut sauce on the side for dipping.

Vegetarian Laksa with Coconut Broth

Vegetarian Laksa is a comforting and fragrant noodle soup that’s a staple in Malaysian cuisine. With a rich coconut broth, it delivers a delightful balance of creaminess and spice, making every spoonful a treat. This dish is simple to whip up at home, and it’s perfect for a cozy weeknight dinner or impressing guests at a gathering.

The combination of fresh herbs, vegetables, and noodles creates a vibrant and satisfying meal. Plus, it’s a great way to enjoy a meatless option without sacrificing flavor. Get ready to savor the aromatic goodness!

Ingredients

• 200g rice noodles
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 cup bean sprouts
• 1 cup sliced mushrooms
• 1 red bell pepper, sliced
• 1 cup baby spinach
• Fresh cilantro, for garnish
• Sliced chili, for garnish

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions, then drain and set aside.
2. Make the Broth: In a large pot, combine coconut milk, vegetable broth, red curry paste, soy sauce, and lime juice. Bring to a simmer over medium heat.
3. Add Vegetables: Stir in mushrooms and bell pepper. Cook for about 5 minutes until the vegetables are tender. Add baby spinach and bean sprouts, cooking for an additional 2 minutes.
4. Combine and Serve: Add the cooked noodles to the pot and stir to combine. Serve hot, garnished with fresh cilantro and sliced chili.

Nasi Lemak with Coconut Rice and Spicy Sambal

Nasi Lemak is a beloved Malaysian dish, famous for its rich coconut rice and lively sambal. This dish is a delightful mix of savory, spicy, and slightly sweet flavors. It’s not only delicious but also simple to prepare, making it perfect for any day of the week.

The creamy coconut rice pairs beautifully with the spicy sambal, creating a dish that’s satisfying and comfort-filled. You can customize the sides, adding fresh veggies or crispy snacks to enhance the experience. If you’re in the mood for something special, Nasi Lemak has you covered!

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1-2 pandan leaves (optional)
• 1 teaspoon salt
• 1/4 cup sambal (store-bought or homemade)
• Hard-boiled eggs, sliced
• Fried anchovies (optional)
• Peanuts, roasted
• Vegetable sticks (cucumber, carrot, etc.)

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a pot, combine the washed rice, coconut milk, water, pandan leaves, and salt. Bring to a boil.
3. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy.
4. While the rice cooks, prepare the sambal by heating it in a small pan if necessary.
5. To serve, plate the coconut rice and top with sambal, sliced hard-boiled eggs, fried anchovies, and peanuts. Add vegetable sticks on the side for a refreshing crunch.

Char Kway Teow with Tofu

Char Kway Teow is a beloved Malaysian dish that brings together flat rice noodles, veggies, and tofu in a delightful stir-fry. This vegetarian version offers all the traditional flavors, but with a wholesome twist, making it perfect for meat-free meals. If you’re looking for a dish that’s savory, slightly spicy, and incredibly satisfying, this is it!

The cooking process is quite simple and quick, making it an ideal choice for a weeknight dinner. With just a few fresh ingredients and some basic cooking techniques, you can whip up a plate of Char Kway Teow that’s bursting with flavor.

Ingredients

• 8 oz flat rice noodles
• 1 cup firm tofu, diced
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1/2 cup bean sprouts
• 1/4 cup green onions, chopped
• 1/2 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust to taste)
• 1 lime, cut into wedges

Instructions

1. Cook the Noodles: In a large pot of boiling water, cook the flat rice noodles according to package instructions until tender. Drain and set aside.
2. Fry the Tofu: In a large skillet or wok, heat vegetable oil over medium heat. Add diced tofu and cook until golden and crispy on all sides. Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then add the sliced bell pepper and cook for 2-3 minutes until slightly soft.
4. Combine: Add the cooked noodles, bean sprouts, cooked tofu, soy sauce, and chili paste to the skillet. Toss everything together and cook for another 2-3 minutes, ensuring the ingredients are heated through.
5. Serve: Plate the Char Kway Teow, garnish with chopped green onions, and serve with lime wedges on the side for an added zing.

Gado-Gado Salad with Peanut Sauce

Gado-Gado is a classic Malaysian salad that brings together a colorful array of fresh vegetables, hard-boiled eggs, and savory peanut sauce. The balance of textures from the crisp veggies, creamy peanut dressing, and crunchy nuts makes every bite a delight. It’s a simple dish to whip up, perfect for a light meal or as a side at gatherings.

This salad is not only delicious but also packed with nutrients. You can customize it with seasonal vegetables or whatever you have on hand. The rich, nutty flavor of the peanut sauce ties everything together beautifully, elevating the fresh ingredients.

Ingredients

• 2 cups mixed salad greens
• 1 cucumber, sliced
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1/2 cup red cabbage, shredded
• 2 hard-boiled eggs, quartered
• 1/4 cup roasted peanuts, chopped
• For the Peanut Sauce:
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• Water to thin

Instructions

1. Prepare the Peanut Sauce: In a small bowl, combine peanut butter, soy sauce, lime juice, sugar, and minced garlic. Mix well. Add water a little at a time until you reach the desired consistency.
2. Assemble the Salad: In a large bowl, place the mixed salad greens as the base. Top with sliced cucumber, carrot, bell pepper, red cabbage, and quartered eggs.
3. Drizzle the Peanut Sauce: Generously drizzle the prepared peanut sauce over the salad. Sprinkle chopped roasted peanuts on top for added crunch.
4. Serve: Toss gently to mix the ingredients and enjoy your refreshing Gado-Gado salad!

Roti Canai with Dhal Curry

Roti Canai is a popular Malaysian flatbread known for its flaky texture and savory flavor. It’s often paired perfectly with a rich and hearty dhal curry, making it a comforting and satisfying meal. The combination of the crispy bread and the creamy curry creates a delightful experience for your taste buds.

Making Roti Canai is quite simple, and it doesn’t require any fancy ingredients. The dhal curry complements the roti beautifully, adding depth and warmth to every bite. This dish is not only delicious but also a fantastic option for vegetarians looking for a filling meal!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3 tablespoons ghee or vegetable oil
• 1 cup water (as needed)
• 1 cup red lentils
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 4 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Roti: In a large bowl, combine flour, salt, sugar, and ghee. Gradually add water until a smooth dough forms. Knead for about 5 minutes, then cover and let it rest for at least 30 minutes.
2. Shape the Roti: Divide the dough into small balls. Flatten each ball and stretch it into a thin layer. Fold it and let it rest for another 15 minutes.
3. Cook the Roti: Heat a non-stick skillet over medium heat. Cook each roti until golden brown on both sides, about 2-3 minutes per side. Keep warm.
4. Make the Dhal Curry: In a pot, heat some oil and sauté onions and garlic until soft. Add curry powder and turmeric, stirring for a minute. Add lentils and water, then simmer until lentils are soft, about 20-25 minutes. Season with salt.
5. Serve: Ladle the dhal curry into bowls, garnish with cilantro, and serve hot with the roti.

Curry Puff with Spiced Potato Filling

Curry puffs are a delightful Malaysian snack that packs a punch with their spiced potato filling. The crispy exterior contrasts beautifully with the soft, flavorful potatoes inside, making each bite a delicious experience. These puffs are simple to prepare, making them a great option for both novice cooks and seasoned chefs looking to whip up something tasty.

The blend of spices used in the potato filling brings warmth and depth to the dish, while the flaky dough adds a satisfying crunch. Whether served as an appetizer, snack, or even a light meal, curry puffs are sure to impress friends and family alike.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup water
• 3 medium potatoes, peeled and cubed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional)
• Salt to taste
• Oil for frying

Instructions

1. Make the Dough: In a bowl, mix the flour and salt. Add the oil and rub it in until crumbly. Gradually add water, mixing until a soft dough forms. Knead for a few minutes, then cover and let it rest for 30 minutes.
2. Prepare the Filling: Boil the potatoes until tender, then drain and mash them. In a pan, heat oil and sauté the onions until translucent. Add garlic, curry powder, turmeric, and chili powder, cooking for another minute. Mix in the mashed potatoes and season with salt. Let it cool.
3. Shape the Puffs: Divide the dough into small balls. Roll each ball into a circle, place a spoonful of filling in the center, and fold the dough over to create a half-moon shape. Seal the edges by pressing with a fork.
4. Fry the Puffs: Heat oil in a deep pan over medium heat. Fry the puffs until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
5. Serve: Enjoy these curry puffs warm, paired with your favorite dipping sauce!

Pineapple Fried Rice with Cashews

Pineapple Fried Rice with Cashews is a delightful dish that perfectly balances sweet, savory, and nutty flavors. The tropical sweetness of pineapple pairs beautifully with the savory rice and crunchy cashews, creating a satisfying meal that’s both refreshing and filling. It’s a simple and quick recipe, making it ideal for weeknight dinners or casual gatherings.

This dish not only bursts with flavors but also offers a colorful presentation with vibrant veggies. Whether you’re a vegetarian or just looking to incorporate more plant-based meals, this fried rice will please everyone at the table.

Ingredients

• 2 cups cooked jasmine rice
• 1 cup diced pineapple (fresh or canned)
• 1/2 cup cashews, toasted
• 1 cup mixed bell peppers, diced
• 1/2 cup green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon curry powder
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pan or wok over medium heat. Add the diced bell peppers and sauté for 2-3 minutes until slightly soft.
2. Add the cooked rice and stir-fry for another 2 minutes, breaking up any clumps.
3. Stir in the curry powder, soy sauce, and cooked pineapple. Mix well and cook for another 3-4 minutes until heated through.
4. Finally, fold in the toasted cashews and green onions. Season with salt and pepper to taste. Serve warm and enjoy!

Chili Pan Mee with Spinach

Chili Pan Mee is a delicious Malaysian noodle dish that features a spicy broth paired with chewy noodles and fresh ingredients. It’s a comforting meal that packs a punch with its bold flavors and is perfect for any time of the day. Simple to whip up, this dish can be customized with your favorite vegetables, making it a great vegetarian option.

The combination of the spicy chili paste, the savory broth, and the vibrant spinach creates a delightful balance that’s both satisfying and nourishing. This recipe is not only quick to prepare but also brings a vibrant taste of Malaysia right to your kitchen.

Ingredients

• 200g of fresh noodles
• 2 cups vegetable broth
• 1 tablespoon chili paste
• 1 cup fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 green onion, chopped
• Salt and pepper to taste
• Optional: fried shallots for garnish

Instructions

1. Cook the Noodles: Boil water in a pot and cook the fresh noodles according to package instructions. Drain and set aside.
2. Prepare the Broth: In a pot, heat a little oil and sauté the minced garlic until fragrant. Add vegetable broth and chili paste, stirring to combine. Let it simmer for about 5 minutes.
3. Add Spinach: Stir in the fresh spinach and soy sauce, allowing the spinach to wilt in the broth for a couple of minutes.
4. Combine: Add the cooked noodles into the pot and toss gently until well coated with the broth.
5. Serve: Ladle the chili pan mee into bowls, topped with chopped green onions and optional fried shallots for extra crunch. Enjoy your flavorful meal!

Mango Salad with Lime Dressing

Mango Salad with Lime Dressing is a refreshing and vibrant dish that showcases the tropical sweetness of ripe mangoes. This salad combines the juicy fruit with crisp greens and a zesty lime dressing, creating a delightful balance of flavors and textures. Perfect for warm days, it’s both light and satisfying, making it a great choice for a quick lunch or a side dish at dinner.

Not only is this salad delicious, but it’s also super easy to whip up. With just a few ingredients and minimal prep time, you can enjoy a healthy and colorful meal in no time. Whether you’re entertaining guests or just treating yourself, this Mango Salad is sure to impress!

Ingredients

• 2 ripe mangoes, diced
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sesame seeds
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced mangoes, salad greens, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle sesame seeds on top before serving. Enjoy!

Vegetable Popiah Rolls with Sweet Sauce

Vegetable Popiah Rolls are a refreshing and vibrant dish that captures the essence of Malaysian street food. These rolls are filled with a mix of fresh vegetables, creating a crisp texture and delightful flavor in every bite. They are often served with a sweet dipping sauce that adds a touch of sweetness, making them a perfect snack or appetizer.

Making these rolls is quite simple and requires minimal cooking. You can customize the filling with your favorite vegetables, making it a versatile option for any meal. It’s a fun recipe to enjoy with friends and family, as everyone can join in on the rolling process!

Ingredients

• 8 rice paper wrappers
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/2 cup cooked vermicelli noodles (optional)
• 1/4 cup sweet chili sauce (for dipping)

Instructions

1. Prepare the Filling: In a mixing bowl, combine shredded carrots, cucumber, bean sprouts, and cilantro. If using, add the cooked vermicelli noodles. Mix well.
2. Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Remove and place it on a clean surface.
3. Fill the Wrapper: Place a small amount of the vegetable mixture in the center of the wrapper, leaving space on the sides. Fold in the sides and then roll it up tightly from the bottom to the top.
4. Repeat: Continue the process with the remaining wrappers and filling.
5. Serve: Arrange the rolls on a serving platter and serve with sweet chili sauce for dipping.

Tempeh Stir-Fry with Mixed Vegetables

Tempeh stir-fry with mixed vegetables is a delightful dish that brings together the nutty flavor of tempeh and the crispness of fresh vegetables. This recipe is not only simple to prepare but also packed with nutrients, making it a perfect choice for a quick weeknight dinner or a colorful addition to a meal prep. The combination of soy sauce, garlic, and ginger gives it a savory kick, while the vibrant veggies add both texture and a splash of color to the plate.

This stir-fry is versatile, allowing you to use any seasonal vegetables you have on hand. The result is a tasty and satisfying meal that’s both healthy and filling, perfect for anyone seeking a plant-based option. Plus, it comes together in just under 30 minutes, so you can enjoy a homemade dish without spending hours in the kitchen!

Ingredients

• 1 block of tempeh, diced
• 2 carrots, julienned
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced tempeh and cook until golden brown, about 5-7 minutes.
2. Add the sliced onion, garlic, and ginger to the skillet. Sauté for another 2-3 minutes until fragrant.
3. Add the carrots, bell pepper, broccoli, and snap peas. Stir-fry for about 5 minutes, until the vegetables are tender-crisp.
4. Pour the soy sauce over the mixture and stir well to combine. Cook for another 2 minutes.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Banana Leaf Rice with Assorted Curries

Banana Leaf Rice is a delightful dish that showcases the essence of Malaysian cuisine. This vibrant meal is served on a fresh banana leaf, creating a unique presentation that adds to its charm. The combination of soft, fluffy rice with a variety of curries makes for a rich and satisfying experience. The flavors are bold and varied, often featuring spicy, tangy, and sweet notes that cater to all taste preferences.

Making Banana Leaf Rice is quite simple and can be customized to suit your palate. It’s a great dish for gatherings, allowing everyone to mix and match their favorite curries. Pair it with vegetables and pickles for an added crunch, making every bite exciting.

Ingredients

• 2 cups Basmati rice
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 1 can coconut milk
• Salt to taste
• Assorted curries (vegetable curry, lentil curry, etc.)
• Pickles and papadam for serving

Instructions

1. Rinse the Basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. In a large pot, heat oil over medium heat. Add mustard seeds and let them splutter. Stir in chopped onion, garlic, ginger, and green chilies. Sauté until the onions become translucent.
3. Add the soaked rice to the pot and stir for a few minutes. Mix in turmeric powder and salt. Pour in the coconut milk and 2 cups of water. Bring to a boil.
4. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is fluffy and cooked through.
5. Serve the rice on a banana leaf, topped with assorted curries, pickles, and papadam for a complete meal.

Cendol Dessert with Coconut Milk

Cendol is a delightful Malaysian dessert that combines chewy rice flour noodles with rich coconut milk and sweetened palm sugar syrup. It has a refreshing taste that perfectly balances sweetness and creaminess, making it a popular treat, especially on hot days. Plus, it’s quite easy to make, so you can whip it up in no time!

The combination of the soft green cendol noodles, creamy coconut milk, and the sweetness from the gula melaka (palm sugar) creates a comforting dessert that’s loved by many. Whether you’re serving it at a party or enjoying it on a quiet afternoon, Cendol is sure to impress!

Ingredients

• 1 cup rice flour
• 1/2 cup mung bean flour
• 1/2 teaspoon pandan extract (for color and flavor)
• 1/4 teaspoon salt
• 2 cups water
• 2 cups coconut milk
• 1/2 cup gula melaka (palm sugar), grated
• Ice cubes

Instructions

1. Make the Cendol: In a bowl, mix the rice flour, mung bean flour, pandan extract, salt, and water until smooth. Pour the mixture into a steaming tray and steam for about 30 minutes until cooked.
2. Form the Noodles: Once cooked, let it cool slightly. Then, press the mixture through a cendol maker or a sieve to form small noodles. Set aside.
3. Prepare the Coconut Milk: In a saucepan, gently heat the coconut milk without boiling. Add a pinch of salt to enhance the flavor.
4. Sweeten the Dessert: In a separate pot, dissolve the grated gula melaka in a little water over low heat until it becomes a syrup.
5. Assemble the Dish: In serving bowls, add a generous amount of cendol noodles, pour over the warm coconut milk, and drizzle with the palm sugar syrup. Top with ice cubes for a refreshing treat.

Vegetarian Mee Goreng with Tofu

Vegetarian Mee Goreng is a flavorsome and satisfying dish that’s perfect for a quick weeknight meal. This stir-fried noodle dish combines chewy noodles with savory tofu and colorful vegetables, creating a delightful blend of textures and tastes. The balance of spices and sauces delivers a mild heat, making it enjoyable for everyone.

Not only is this dish simple to whip up, but it’s also a fantastic way to use up any leftover vegetables in your fridge. With just a few key ingredients and a bit of tossing in the pan, you’ll have a delicious meal in no time!

Ingredients

• 200g yellow noodles
• 200g firm tofu, cubed
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 teaspoon sugar
• Salt and pepper to taste
• Lime wedges for serving

Instructions

1. Cook the Noodles: Boil the yellow noodles according to package instructions. Drain and set aside.
2. Prepare the Tofu: In a pan, heat vegetable oil over medium heat. Add the cubed tofu and cook until golden and crispy on all sides. Remove and set aside.
3. Sauté the Vegetables: In the same pan, add garlic and onion, stirring until fragrant. Add the carrot and bell pepper, and sauté until just tender.
4. Add Noodles and Sauce: Toss in the cooked noodles, soy sauce, chili sauce, and sugar. Mix well to combine, ensuring the noodles are coated evenly.
5. Combine: Stir in the cooked tofu and green onions. Season with salt and pepper to taste.
6. Serve: Plate the Mee Goreng and garnish with lime wedges. Enjoy your delicious vegetarian meal!

Ayam Penyet with Tofu

Ayam Penyet is a beloved Malaysian dish that features smashed fried chicken served with a vibrant sambal, often accompanied by rice. In this vegetarian twist, we use tofu as the star ingredient, absorbing all those delightful flavors while providing a protein-packed option. The dish is not only tasty but also relatively easy to prepare, making it perfect for weeknight meals.

The combination of crispy tofu and spicy sambal creates a wonderful balance of textures and flavors. The tofu is tender yet satisfying, while the sambal gives it a kick that brings the dish to life. Serve it with fragrant rice and fresh vegetables for a wholesome meal that everyone will enjoy.

Ingredients

• 400g firm tofu
• 1 tablespoon vegetable oil
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 cup cooked rice
• 1 cucumber, sliced
• Fresh cilantro for garnish
• For the sambal: 5 red chilies (adjust to taste)
• 3 cloves garlic
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Salt to taste

Instructions

1. Prepare the Tofu: Slice the tofu into thick cubes. Marinate with turmeric powder and salt for about 15 minutes.
2. Fry the Tofu: Heat the vegetable oil in a pan over medium heat. Fry the tofu cubes until golden and crispy on all sides. Remove and set aside.
3. Make the Sambal: In a blender, combine red chilies, garlic, lime juice, sugar, and salt. Blend until smooth.
4. Serve: Place the fried tofu on a plate over the cooked rice. Drizzle sambal over the tofu and garnish with cucumber slices and fresh cilantro. Enjoy!

Vegetarian Kway Teow Soup

Vegetarian Kway Teow Soup is a comforting bowl of goodness that brings together flat rice noodles and savory broth, making it a delightful dish for any time of the day. With fresh vegetables and fragrant herbs, this soup is not only delicious but also simple to prepare. The combination of flavors creates a warm, satisfying experience that warms both the body and soul.

This recipe is a great option for those looking for a quick yet flavorful meal. Packed with freshness and taste, it’s an easy dish to whip up, whether for a busy weeknight dinner or a cozy weekend lunch.

Ingredients

• 200g flat rice noodles
• 4 cups vegetable broth
• 1 cup bok choy, chopped
• 1 medium carrot, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup bean sprouts
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Fresh cilantro, for garnish

Instructions

1. Cook the Noodles: In a pot of boiling water, cook the flat rice noodles according to package instructions. Drain and set aside.
2. Prepare the Broth: In a separate large pot, heat the sesame oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add Vegetables: Pour in the vegetable broth and bring to a simmer. Add chopped bok choy, sliced carrots, and mushrooms. Cook for about 5-7 minutes until the vegetables are tender.
4. Combine: Stir in the cooked noodles and soy sauce. Allow everything to heat through for another 2-3 minutes.
5. Serve: Ladle the soup into bowls and top with bean sprouts and fresh cilantro before serving.

Bubur Lambuk with Spices

Bubur Lambuk is a comforting Malaysian porridge, often enjoyed during Ramadan. This dish has a delightful blend of spices that creates a warm and aromatic experience. It’s creamy, slightly spicy, and can be made with various ingredients, making it versatile and easy to adapt to your taste.

This dish is not only simple to prepare but is also perfect for meal prep. You can enjoy it for breakfast or as a light meal. Its rich flavors and satisfying texture will have you coming back for more!

Ingredients

• 1 cup rice
• 6 cups water or vegetable stock
• 1 teaspoon salt
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 2 stalks lemongrass, bruised
• 1 star anise
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 tablespoon soy sauce
• Tofu cubes, for topping
• Coriander leaves, for garnish
• Chili flakes, for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a large pot, combine the rice, water or vegetable stock, salt, ginger, garlic, lemongrass, star anise, and spices. Bring to a boil.
3. Reduce the heat and let the porridge simmer for about 30-40 minutes, stirring occasionally until the rice is very soft and the mixture thickens.
4. Add soy sauce and adjust seasoning to taste. If the porridge is too thick, add more water or stock to reach your desired consistency.
5. Serve hot, topped with tofu cubes, coriander leaves, and a sprinkle of chili flakes.

Soto Ayam with Veggie Noodles

Soto Ayam is a fragrant and comforting Malaysian soup that typically features chicken, but in this vegetarian twist, we use a medley of fresh vegetables and noodles. This dish is a wonderful blend of spices, creating a warm, aromatic broth that delights the taste buds. The combination of fresh herbs and vegetables gives it a light yet satisfying feel, making it a great choice for any meal.

This recipe is simple enough for a weeknight dinner yet impressive enough for guests. The vibrant flavors and colorful presentation make it a hit with everyone, even the meat lovers!

Ingredients

• 200g rice noodles
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 carrot, diced
• 1 potato, diced
• 100g green beans, chopped
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon turmeric powder
• 1 teaspoon chili paste (optional)
• Salt and pepper to taste
• Fresh cilantro and basil for garnish
• Lemon wedges for serving

Instructions

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
2. Sauté the Aromatics: In a large pot, heat vegetable oil over medium heat. Add chopped onion, garlic, and ginger. Sauté until fragrant and translucent.
3. Add Vegetables: Stir in the carrot, potato, and green beans. Cook for another 5 minutes, stirring occasionally.
4. Make the Broth: Pour in the vegetable broth and add soy sauce, turmeric powder, and chili paste (if using). Bring to a boil, then reduce heat and let simmer for about 15 minutes until vegetables are tender.
5. Combine: Add the cooked rice noodles to the pot, stirring to combine. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls, garnish with fresh cilantro and basil, and serve with lemon wedges on the side.