Indonesian-Style Rice With Tempeh

May 21, 2023May 21, 20230 6
Indonesian-Style Rice With Tempeh is a delicious and healthy vegan option for lunch or dinner
in Main

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
4
Calories
485
Sugar
10g
Fat
24g
Indonesian-Style Rice With Tempeh is a delicious and healthy vegan dish that is perfect for a quick lunch or dinner. Indonesian cuisine is known for its variety of spices and flavors, and this dish is no exception. The combination of tender vegetables, crumbled tempeh, and fluffy rice creates a dish that is both satisfying and nourishing. The dish is also quick and easy to make, and can be customized according to your personal taste preferences. Whether you are a vegan looking for a protein-rich meal or someone looking to try new and exciting dishes, Indonesian-Style Rice With Tempeh is a must-try recipe.

Instructions

1.In a food processor, pulse the shallots, chili pepper, garlic, and salt until finely chopped.
2.In a large skillet or wok, heat the peanut oil over medium-high heat.
3.Add the shallot mixture and stir for 1-2 minutes, until fragrant.
4.Add the shredded carrot and napa cabbage and stir-fry for 3-5 minutes, until tender.
5.Add the crumbled tempeh, tamari, and brown sugar, and continue to stir-fry for an additional 2-3 minutes.
6.Stir in the cold, cooked rice and continue to cook for another 2-3 minutes, until heated through.
7.Serve hot, garnished with shredded cucumber and chopped peanuts.

PROS

This dish is packed with protein from the tempeh and peanuts, and is a great vegan option for any meal.

The variety of vegetables provides a range of vitamins and minerals to support overall health.

CONS

The dish is relatively high in carbohydrates, so should be enjoyed in moderation as part of a balanced diet for those with blood sugar management concerns.

HEALTH & BENEFITS

The tempeh in this dish is a great source of plant-based protein, with 15g of protein per 100g.
The peanuts are also a good source of healthy fats and protein, and have been shown to support heart health.
The combination of vegetables provides a range of nutrients, including vitamin C, vitamin K, fiber, and potassium.

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