Indonesian-Style Rice With Tempeh Recipe

Name: Indonesian-Style Rice With Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 1/2 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 1/2 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.

715

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 shallots, peeled, 1 -2 hot red chili pepper, small fresh seeded (to your taste), 1 garlic clove, peeled, 1/4 teaspoon salt, and more.

Yes, Indonesian-Style Rice With Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indonesian-Style Rice With Tempeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions