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Tempeh Coconut Rice with Peanut Sauce
Trips to Indonesia to visit my husband’s family always send me home with new cravings. This recipe isn’t a traditional Indonesian dish, but it’s inspired by many of the flavors we came to love while we were there, especially peanut butter–based sauces, which are spicy, tangy, and a little sweet (honestly, I’d happily drizzle this sauce on anything). It’s served with sambal roasted tempeh and broccoli, with coconut rice as the perfect backdrop. Toasted coconut stirred in makes the rice fragrant and turns the whole meal into something special without much extra effort.Servings
Total
40 minPrep
15 minCook
25 minContains
soy
peanut
Free from
tree nut
sesame
gluten
Ingredients
Roasted tempeh & broccoli
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8 oz (225g)tempeh
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2 Tbsp (30ml)vegetable oil, for the tempeh
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¼ tspfine sea salt
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1medium broccoli, cut into florets
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1 Tbsp (15ml)vegetable oil, for the broccoli
Coconut rice
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1 cup (200g)long-grain white rice
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1¼ cups (300ml)water
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⅓ cup (31g)unsweetened shredded coconut, toasted
Peanut sauce
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½ cup (130g)natural peanut butter
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¼ cup (60ml)water
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1lime, juiced
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1garlic clove, crushed to a paste
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⅛ tspfine sea salt
Assembly
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8 oz (225g)sugar snap peas
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1stalk green onion, sliced (optional)
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¼ cup (37g)unsalted roasted peanuts, chopped (optional)
Directions
- Preheat the oven to 400°F / 200°C*. Line a baking sheet with parchment paper.
- Crumble the tempeh into small, bite-size pieces. The smaller the better. Transfer to a medium bowl and mix with the oil, sambal, and salt. Spread the seasoned tempeh over one-half of the baking sheet.
- Toss the broccoli with the remaining oil and spread it on the other half of the baking sheet. Roast for 20 minutes, or until the broccoli has slightly browned and the tempeh is golden.
- Meanwhile, rinse the rice. In a medium saucepan, combine the rice and water. Cover, bring to a gentle simmer, and cook over low heat until the water is absorbed, 12 to 15 minutes.
- Once cooked, fluff the rice with a fork and gently mix in the toasted coconut. Keep covered until ready to serve.
- In a small bowl, whisk together the peanut butter, water, lime juice, garlic, maple syrup, sambal, and salt until smooth**.
- Bring a medium pot of water to a boil. Add the snap peas and cook until bright green and just tender, about 2 minutes. Immediately drain and rinse under cold water to stop the cooking.
- Optionally, slice the snap peas in half lengthwise.
- To serve, divide the coconut rice among bowls and top with the roasted tempeh, broccoli, and snap peas. Drizzle with the peanut sauce. If desired, garnish with green onions and peanuts. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
- ** The sauce may seem thin at first but will thicken as you stir. Add more water if you prefer a thinner consistency.
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 28%
• long-grain white rice
Proteins 20%
• tempeh
• natural peanut butter
• unsalted roasted peanuts
Fruits & Veggies 52%
• medium broccoli
• lime
• garlic clove
• sugar snap peas
• stalk green onion
Calcium
No significant sources of calciumFat
• vegetable oil
• vegetable oil
• unsweetened shredded coconut
• natural peanut butter
• unsalted roasted peanuts
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Made it for one of my roommates and myself. Left out the coconut because I wasn't able to find some in the store nearby, but it was still lovely. My roommate usually doesn't like vegetables but now he wants to cook it himself. So def. approved
I’m confused, why does the video say 39g protein per serving, yet your nutrition info above say 29.5g protein per serving?
That said, your recent obsession with numbers is super disappointing. You can’t even look at the info of a recipe on the app without numbers being thrown in your face. I know you can turn off numbers, but sometimes I like to look back at past days, so that isn’t an option. I wish I could go back to the previous version of the app where it took 2 or 3 clicks to get to the numbers.
Exceptional! The sauce is definitely the star of the dish🫡
I really enjoyed this recipe! it was quick and satisfying! I used sriracha instead of sambal olek and ended up adding a bit extra to the peanut sauce along with an extra garlic clove👍🏻 The sauce is really a great base and would be nice with spring rolls as well😋
Absolute hit! Loved it. Especially the coconut rice is something to repeat. I never had tempeh before, but it was nice and spicy. I look forward to your book🤗
What a hearty and filling meal! Lots of flavors and really simple to make. We skipped the snap peas and felt there was still enough veg from the broccoli.
Wow, what a banger! My husband and I fell instantly in love! It was so flavourful, we loved the twist with the toasted coconut! Thank you for this amazing recipe! 💚
We loved this one! Easy and delicious for a great high-protein weeknight dinner. Don’t skip the coconut if you can!
Hello! This is not a comment on the recipe itself (which looks absolutely lovely btw, I have already saved it!) but I noticed that this recipe and yesterday’s are made public. I just wanted to flag this incase it was unintentional. Thank you so much for all your hard work!