Indonesian-Style Rice With Tempeh

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    shallots, peeled
  • 1 -2
    hot red chili pepper, small fresh seeded (to your taste)
  • 1
    garlic clove, peeled
  • 14
    teaspoon salt
  • 2
    tablespoons peanut oil
  • 1
    large carrot, shredded
  • 2
    cups napa cabbage, finely chopped
  • 1
    cup tempeh, poached and crumbled (refer to technique below)
  • 3
    tablespoons tamari (or other soy sauce)
  • 2 12
    teaspoons light brown sugar, palm sugar or 2 1/2 teaspoons molasses
  • 3
    cups 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
  • 12
    cup dry-roasted unsalted peanuts, chopped for garnish
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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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