Satay tempeh bowl with rice and cucumber

Method

1. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
2. Cut the tempeh into 1 cm slices. In a small bowl, whisk the peanut butter, tamari, maple syrup, the juice of half the lime, half the chilli flakes and 5 tbsp warm water until smooth and pourable.
3. Heat the sesame oil in a large non-stick frying pan over a medium-high heat. Fry the tempeh for 3 to 4 minutes a side, until deep golden.
4. Pour half of the satay sauce into the pan and turn the tempeh for 1 minute, until it is glossy and sticky.
5. Cut the cucumber into thin half-moons and the carrot into thin matchsticks. Roughly chop the peanuts and the coriander, and cut the remaining lime half into wedges.
6. Fluff the rice and divide it between two bowls.
7. Top with the tempeh, cucumber and carrot, drizzle over the rest of the sauce and scatter with peanuts, coriander and the remaining chilli flakes. Serve with a lime wedge.

Tip Peanut butter sauces thicken as they sit. Loosen the leftover sauce with a splash of warm water before you pour it over.

Photo made with AI.

From Nosha · nosha.app