Dinner · Lunch
Chili-Crisp Tempeh and Coconut Rice Bowls
Small tempeh crumbles brown alongside shallots and garlic, then pick up a glossy chili-crisp and soy coating. Coconut rice softens the heat, and quick vinegar-dressed cucumbers bring a cool, sharp finish to the bowl.
- Servings
- 4
- Cuisine
- Asian-inspired
Bring it to the table
Build the bowl in parallel
Start the rice first, then leave it covered to rest while the tempeh finishes. Crumble the tempeh into pea-size pieces so it can brown across plenty of edges. The cucumbers need only a simple toss with vinegar and a pinch of salt while the other components cook.
At the table
Spoon the coconut rice into bowls and add the tempeh. Set the cucumbers and torn basil on top or alongside so everyone can build each bite.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 3/4 cup unsweetened coconut milk
- 1 cup water
- 1/2 tsp Diamond Crystal kosher salt — or 1/4 teaspoon Morton kosher salt
- 1 cup jasmine rice — rinsed
- 3 Persian cucumbers — thinly sliced
- 3 tbsp unseasoned rice vinegar
- kosher salt — a pinch for the cucumbers, plus more only to taste
- 1 lb tempeh
- 1/4 cup grapeseed or vegetable oil
- 2 shallots — thinly sliced
- 3 cloves garlic — thinly sliced
- 1/4 cup vegetarian chili crisp — heat varies by brand
- 1/4 cup low-sodium soy sauce
- 2 tbsp toasted sesame oil
- 1/2 cup roasted peanuts — salted or unsalted, roughly chopped
- basil leaves — torn, for serving
A few useful notes.
Choose a vegetarian chili crisp for a vegetarian meal; some products include seafood. Check its heat before adding the full amount.
Low-sodium soy sauce and unsalted peanuts give more room to adjust the seasoning. Taste the topping before adding any extra salt.
The rice rests covered for 10 minutes after cooking. Keep that step even if the topping finishes first.
The cooking plan
How to make Chili-Crisp Tempeh and Coconut Rice Bowls.
Stir the coconut milk, water and brand-specific rice salt together in a saucepan. Add the rinsed jasmine rice and bring to a boil. Cover, turn the heat to low and cook for 13–17 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
While the rice cooks, combine the sliced cucumbers, rice vinegar and a pinch of salt in a bowl. Toss and set aside until serving.
Break the tempeh into pieces about the size of peas. Heat the grapeseed or vegetable oil in a large skillet over medium-high heat. Add the tempeh, shallots and garlic. Cook for 11–14 minutes, stirring from time to time, until browned and crisp at the edges.
Stir in the chili crisp, soy sauce and sesame oil. Cook for about 1 minute, stirring to coat the crumbles, then fold in the peanuts.
Divide the fluffed rice and hot tempeh among bowls. Add the vinegar-dressed cucumbers and torn basil to finish.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Chili-Crisp Tempeh and Coconut Rice Bowls
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Ingredients
- ¾ cup unsweetened coconut milk
1 cup water- ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
- 1 cup jasmine rice rinsed
- 3 Persian cucumbers thinly sliced
- 3 tbsp unseasoned rice vinegar
- kosher salt a pinch for the cucumbers, plus more only to taste
- 1 lb tempeh
- ¼ cup grapeseed or vegetable oil
- 2 Shallot thinly sliced
- 3 cloves garlic thinly sliced
- ¼ cup vegetarian chili crisp heat varies by brand
- ¼ cup low-sodium soy sauce
- 2 tbsp toasted sesame oil
- ½ cup roasted peanuts salted or unsalted, roughly chopped
- basil leaves torn, for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Stir the coconut milk, water and brand-specific rice salt together in a saucepan. Add the rinsed jasmine rice and bring to a boil. Cover, turn the heat to low and cook for 13–17 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
- While the rice cooks, combine the sliced cucumbers, rice vinegar and a pinch of salt in a bowl. Toss and set aside until serving.
- Break the tempeh into pieces about the size of peas. Heat the grapeseed or vegetable oil in a large skillet over medium-high heat. Add the tempeh, shallots and garlic. Cook for 11–14 minutes, stirring from time to time, until browned and crisp at the edges.
- Stir in the chili crisp, soy sauce and sesame oil. Cook for about 1 minute, stirring to coat the crumbles, then fold in the peanuts.
- Divide the fluffed rice and hot tempeh among bowls. Add the vinegar-dressed cucumbers and torn basil to finish.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How small should I crumble the tempeh?
Aim for pieces about the size of peas. Small crumbles give the topping plenty of edges to brown as it cooks with the shallots and garlic.
Why rest the coconut rice off the heat?
The covered 10-minute rest comes after the liquid is absorbed. Leave the lid on during the rest, then fluff the rice before serving.
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