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Ingredients
Coconut rice
- 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
Cucumbers
- 3 Persian cucumbers thinly sliced
- 3 tbsp unseasoned rice vinegar
kosher salt a pinch for the cucumbers, plus more only to taste
Tempeh topping
- 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
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.
