1. POACHING TEMPEH: 2. It’s recommended to poach tempeh before using in recipes to mellow the flavor and increase digestibility. Place tempeh in a saucepan with water to cover and bring to a simmer. Continue simmering gently for 10 minutes, then remove and pat dry. 3. RICE: 4. Combine shallots, chiles, garlic, and salt in food processor or blender and process until smooth. Set aside. 5. In large skillet or wok, heat peanut oil over medium heat. 6. Add carrot and cabbage and stir-fry until slightly softened, about 1 minute. 7. Add tempeh, 1 ½ tablespoons of the tamari, and the sugar and cook until the tempeh is lightly browned, about 2 minutes. 8. Add reserved shallot mixture and cook until fragrant, about 30 seconds. 9. Add rice and remaining 1 ½ tablespoons tamari and stir-fry to combine all ingredients and heat through, about 10 minutes. 10. Serve by placing rice mixture in shallow serving bowl or on large platter. Garnish with cucumber and peanuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
