Coconut Rice with Vegetables and BUMI Asian Tempeh
Serves 2
Cook time: 25-30 minutes
Ingredients
Coconut rice:
1 cup rice
1 ½ - 2 cups cold water
200ml coconut milk
½ tsp salt
1 garlic clove
1 ½ cm ginger (thumb size piece)
1 tbsp hemp seeds
Ginger- coconut vegetables:
1 medium courgette, sliced into thin diagonal pieces
1 small broccoli, chopped into medium pieces
100g fresh spinach leaves
200ml coconut milk
1 tbsp soy sauce
2 garlic cloves
1 tbsp grated ginger
1 tbsp coconut oil
A pinch of salt
1 tbsp lime juice (approx half a lime)
Sesame- miso cream:
50ml tahini
1 tsp grated ginger
1 tbsp miso paste
1 lime
90ml hot water
Cucumber salad:
⅓ cucumber, julienned
1 tbsp vinegar
1 tsp roasted sesame oil
1 tbsp soy sauce
1 pack (175g) Asian BUMI Tempeh
Method
1 To prepare the coconut rice, place all the ingredients besides the hemp seeds into a medium-size pot and bring to a boil over high heat. Once boiling, lower the heat to a simmer, cover and allow to cook for 10 minutes, stirring frequently. Cook for a final 5 minutes on a low heat, add the hemp seeds and then allow the rice to sit until serving. Using coconut milk might cause the rice to stick to the pot. If this happens, add a little extra water to the rice.
2 To prepare the cucumber salad: mix all the wet ingredients together in a small bowl and add the julienned cucumber.
3 Heat a pan to medium and once hot, add the coconut oil, broccoli and courgette. Season with a pinch of salt and then sauté for 5 minutes, stirring occasionally. Add the ginger, garlic, salt, soy sauce and fresh spinach leaves and cook for 5 minutes, stirring from time to time. Lower the heat and add the coconut milk, lime juice and tempeh, let simmer for 2-3 minutes. Leave covered until serving.
4 Preheat a small pan on medium once the pan is hot add the BUMI tempeh. The tempeh is done when it is fragrant and slightly golden but not burnt.
5 Meanwhile, to prepare the sesame - miso cream: blend the tahini, ginger, miso, lime and water until smooth.
6 To serve: first place the rice onto the plate, then add the vegetables with tempeh on top. Spread your sesame-miso cream on the side and top with the cucumber salad.
Enjoy!
