Indonesian-style Rice With Tempeh

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 poaching tempeh:.
• 2 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.
• 3 rice:.
• 4 combine shallots, chiles, garlic, and salt in food processor or blender and process until smooth. set aside.
• 5 in large skillet or wok, heat peanut oil over medium heat.
• 6 add carrot and cabbage and stir-fry until slightly softened, about 1 minute.
• 7 add tempeh, 1 ½ tablespoons of the tamari, and the sugar and cook until the tempeh is lightly browned, about 2 minutes.
• 8 add reserved shallot mixture and cook until fragrant, about 30 seconds.
• 9 add rice and remaining 1 ½ tablespoons tamari and stir-fry to combine all ingredients and heat through, about 10 minutes.
• 10 serve by placing rice mixture in shallow serving bowl or on large platter. garnish with cucumber and peanuts.