Satay tempeh rice bowls with crunchy kimchi cucumbers
Hearty rice bowls starring nutty tempeh slabs drizzled in nutty satay sauce.
Ingredients
1 cup brown rice
200g baby cucumbers, roughly chopped
½ cup kimchi, finely chopped
1 tbsp peanut oil
2 baby wombok cabbages, halved lengthwise
600g tempeh, cut into large rectangles
¼ cup sambal oelek, to serve
black sesame seeds, to serve
Satay sauce
⅓ cup crunchy peanut butter
2 tbsp kecap manis
1 tbsp fish sauce (or vegetarian fish sauce, if vegetarian/vegan)
Method
Step 1
Place the rice and 2 cups of water in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce heat to low. Simmer, covered, for 25 minutes or until tender. Remove the lid and set aside to steam for 5 minutes.
Step 2
Meanwhile, in a small bowl, mix together the cucumbers and kimchi. Season with salt and pepper and set aside to marinate.
Step 3
To make the satay sauce, whisk together the peanut butter, kecap manis, fish sauce and ½ cup of boiling water in a bowl until combined.
Step 4
Heat oil in a large non-stick frying pan over medium heat. Add the cabbage, cut side down, and cook for 2-3 minutes, or until charred. Flip and cook for a further 2 minutes. Take off the heat and set aside.
Step 5
Add the tempeh to the pan and cook for 4 minutes each side, or until golden and crisp.
Step 6
Divide the rice between bowls, top with the kimchi cucumbers, cabbage and tempeh, and serve with satay sauce, sambal oelek and black sesame seeds.
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Jessica Brook is a recipe writer.From our partners
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Original URL: https://www.watoday.com.au/goodfood/recipes/satay-tempeh-rice-bowls-with-crunchy-kimchi-cucumbers-20231002-p5e95j.html