Crispy Indonesian Tempeh

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.

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

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)

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.

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!