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Tempeh Crumbles With Coconut Rice
Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
- ●bowl
- ●skillet
📝 Preparation Steps
1
Whisk coconut milk, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water in a cold medium saucepan to combine. Add rice and bring to a boil over high heat. Cover pan and reduce heat to low; cook until liquid is absorbed and rice is tender, 13–⏱️ 17 minutes. Remove from heat; let sit (still covered) ⏱️ 10 minutes. Fluff rice with a fork.
2
Meanwhile, toss cucumbers, vinegar, and a pinch of salt in a small bowl to combine and let sit until ready to serve.
3
Meanwhile, crumble tempeh into small pieces (about the size of a pea). Heat grapeseed oil in a large skillet over medium-high. Add tempeh, shallots, and garlic and cook, stirring occasionally, until golden brown and tempeh is crisped, 11–⏱️ 14 minutes. Add chili crisp, soy sauce, and sesame oil and cook, stirring often, until well coated, about ⏱️ 1 minute. Stir in peanuts.
4
Divide coconut rice and tempeh among shallow bowls and serve with marinated cucumbers and basil alongside for topping.
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