with Spicy Apple Som Tam & Peanut Sticky Rice
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- 8 oz tempeh, sliced into ½-inch strips
- ½ cup sushi rice
- 6 oz baby bok choy, halved
- 1 lime, juiced
- 1½ tsp tamari
- 1 tsp turbinado sugar
- 1 Thai chile, trimmed, deseeded, and chopped
- 1 green apple, thinly sliced and cut into matchsticks
- 1 shallot, peeled and thinly sliced
- 3 oz Thai Peanut sauce
- ¼ oz fresh cilantro, leaves and tender stems roughly chopped
- 2 tbsp peanuts, roughly chopped
- 1½ tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Add tempeh to a medium bowl and add enough piping hot water to cover. In a small saucepan, combine sushi rice, ¾ cups water, and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, 13 to 15 minutes. In the last 5 minutes of cooking the rice, place the bok choy on top of the rice, season with salt and pepper, and put the lid back on to steam the bok choy. (4-serving meal: use 1½ cups water)
Add lime juice, tamari, turbinado sugar, and Thai chile to a medium bowl and whisk to dissolve the sugar. Add the apple and shallot to the dressing and toss to combine. Set aside. TIP: If you’re sensitive to spice, use less Thai chile.
Heat 1½ tbsp vegetable oil in a large nonstick skillet over medium-high heat. Drain tempeh and pat dry, and add to the hot skillet. Cook until tempeh is browned, 5 to 6 minutes per side. Add just half the Thai Peanut sauce and ¼ cup water to the skillet and stir to coat the tempeh. Cook until the sauce is thick, 1 to 2 minutes. (4-serving meal: use 3 tbsp vegetable oil)
Divide the bok choy between bowls. Add the peanuts and cilantro to the pot with the rice and mix together. Add rice to the bowls, top with tempeh satay and apple som tam, and serve the remaining Thai Peanut sauce on the side for dipping. Dig in!