Crispy Tempeh Bowl with Peanut Sauce

Ingredients · per serving

• 1 medium Lime
• 1 medium Carrot
• 1 tbsp Roasted peanuts (unsalted)
• 3 cloves Garlic
• 200 g Tempeh
• 2.5 tbsp Sunflower oil
• 1 tbsp Crispy fried shallots
• 3 tbsp Peanut butter
• 80 ml Coconut milk
• ½ tsp Sambal oelek
• 1 tsp Fresh ginger
• 120 g Pak choi
• 3 tbsp Soy sauce
• 1 stalk Spring onion
• to taste Salt
• 1 tsp Light brown sugar
• 75 g Jasmine rice
• ½ tsp Garlic powder

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Slice the tempeh into 5mm-thick strips. Toss with the soy sauce and a pinch of garlic powder.
3. Heat 2 tbsp sunflower oil in a wide pan over medium-high heat. Add the tempeh strips in a single layer. Fry 3 minutes per side until deep golden and crispy at the edges. Lift onto kitchen paper.
4. Make the peanut sauce: whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger and chili paste (if using) in a small pan. Warm over low heat 2-3 minutes until smooth and glossy. Loosen with water if too thick.
5. In the same pan you fried the tempeh, add 1 tsp oil, sliced carrot matchsticks. Stir-fry 90 seconds. Add the pak choi or spinach with the minced garlic. Stir-fry 60 seconds until just wilted.
6. Toss the crispy tempeh into the peanut sauce — coat each piece glossy.
7. Build the bowls: rice as base, pile on the tempeh, carrots and greens. Drizzle any remaining peanut sauce over. Top with crispy fried shallots, sliced spring onion, chopped peanuts and a lime wedge.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.