Indonesian-Style Rice with Tempeh
A side dish of tempeh, basmati rice and carrot, seasoned with clove and simmered on the stove. Finish with cucumber and peanuts.
55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 40 min · Cook 15 min · 55 min total
- medium
- 1
Poaching tempeh:. It’s recommended to poach tempeh before using in recipes to mellow the flavor and increase digestibility. Place tempeh in a saucepan with water to cover and bring to a simmer. Continue simmering gently for 10 minutes, then remove and pat dry.
- 2
RICE:. Combine shallots, chiles, garlic, and salt in food processor or blender and process until smooth. Set aside.
- 3
In large skillet or wok, heat peanut oil over medium heat. Add carrot and cabbage and stir-fry until slightly softened, about 1 minute.
- 4
Add tempeh, 1 ½ tablespoons of the tamari, and the sugar and cook until the tempeh is lightly browned, about 2 minutes.
- 5
Add reserved shallot mixture and cook until fragrant, about 30 seconds. Add rice and remaining 1 ½ tablespoons tamari and stir-fry to combine all ingredients and heat through, about 10 minutes.
- 6
Serve by placing rice mixture in shallow serving bowl or on large platter. Garnish with cucumber and peanuts.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
