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Crispy Indonesian Tempeh with Spicy Sambal & Sweet Chile Cucumbers
2 or 4 Serving Dinner

Crispy Indonesian Tempeh

with Spicy Sambal & Sweet Chile Cucumbers

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
17g
CARBOHYDRATES
91g
PROTEIN
33g


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INGREDIENTS

  1. 1 tsp ground coriander
  2. 8 oz tempeh, cut into 1-inch cubes
  3. ¾ cup jasmine rice
  4. 2 cucumbers, trimmed and thinly sliced
  5. 2 tbsp sweet chili sauce
  6. ¼ oz fresh cilantro, leaves and tender stems finely chopped
  7. 1 lime, zested and juiced (divided)
  8. 2 Roma tomatoes, roughly chopped
  9. 1 shallot, peeled and minced
  10. 3 garlic cloves, peeled and thinly sliced
  11. 1 Thai chile, thinly sliced
  12. ¼ cup peanuts, roughly chopped
  13. 3 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: peanut, soy
Tools: Large nonstick skillet , Small nonstick skillet , Small saucepans with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
17g
CARBOHYDRATES
91g
PROTEIN
33g


Get Recipes Delivered

INSTRUCTIONS

1
Marinate the tempeh and make the rice

Add ⅓ cup water, ½ tsp salt, and coriander to a large bowl and whisk the marinade. Add tempeh, massage with the marinade, and set aside. Add jasmine rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use ⅔ cup water, 1 tsp salt, 2½ cups water) TIP: You can marinate the tempeh longer for more flavor.

2
Make the sweet chili cucumbers

Add cucumbers, sweet chili sauce, cilantro, lime zest, and just half the lime juice to a small bowl. Stir and set aside.

3
Drain and fry the tempeh

Drain the tempeh and pat dry with a towel. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tempeh and cook until crispy on all sides, 5 to 6 minutes. Transfer tempeh to a bowl. (4-serving meal: use 2 tbsp vegetable oil)

4
Make the spicy sambal

Heat 2 tbsp vegetable oil in a small nonstick skillet over medium-high heat. Add tomato, shallot, garlic, Thai chile, and a pinch of salt and pepper and cook, stirring constantly until tomatoes start to break down and brown slightly, 12 to 15 minutes. Add a pinch of salt, remaining lime juice, and cooked tempeh, and stir. (4-serving meal: use 4 tbsp vegetable oil) TIP: If you prefer less spice, add just half the Thai chile.

5
Serve

Fluff the rice mixture with a fork and divide between bowls. Top with the crispy Indonesian tempeh with spicy sambal and sweet chili cucumbers. Sprinkle with peanuts and garnish with lime wedges. Dig in!

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