Indonesian-Style Rice With Tempeh
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 shallots, peeled
- 1-2 hot red chili pepper, small fresh seeded (to your taste)
- 1 garlic clove, peeled
- 1.23 ml salt
- 29.58 ml peanut oil
- 1 large carrot, shredded
- 473.18 ml napa cabbage, finely chopped
- 236.59 ml tempeh, poached and crumbled (refer to technique below)
- 44.37 ml tamari (or other soy sauce)
- 12.32 ml light brown sugar, palm sugar or 12.32 ml molasses
- 709.77 ml basmati rice, cooked and cold (or other long-grain white or brown rice, broken up into small pieces)
- 1 medium cucumber, peeled, seeded, and shredded, for garnish
- 118.29 ml dry-roasted unsalted peanuts, chopped for garnish
directions
-
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.
-
RICE:
- Combine shallots, chiles, garlic, and salt in food processor or blender and process until smooth. Set aside.
- In large skillet or wok, heat peanut oil over medium heat.
- Add carrot and cabbage and stir-fry until slightly softened, about 1 minute.
- Add tempeh, 1 ½ tablespoons of the tamari, and the sugar and cook until the tempeh is lightly browned, about 2 minutes.
- 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.
- Serve by placing rice mixture in shallow serving bowl or on large platter. Garnish with cucumber and peanuts.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana