Indonesian-Style Rice With Tempeh
- Ready In:
- 3 shallots, peeled
- 1 -2 hot red chili pepper, small fresh seeded (to your taste)
- 1 garlic clove, peeled
- 1⁄4 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 1⁄2 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
- 1⁄2 cup dry-roasted unsalted peanuts, chopped for garnish
- 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.
- 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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