Indonesian Vegan Rijsttafel

local_grocery_store Ingredients

• 2 cups jasmine rice, rinsed and drained
• 1 can coconut milk (approx. 400ml)
• 8 oz tempeh, cut into small cubes
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 red chili pepper, finely chopped
• 1 tomato, diced
• 1 cucumber, sliced
• 1 carrot, julienned
• 1/4 cup rice vinegar (approx. 60ml)
• 1 tbsp sugar (approx. 12g)
• 1 tsp salt (approx. 6g)
• 2 tbsp vegetable oil (for frying)
• 1 bag krupuk crackers (approx. 100g)
• 1/2 cup peanut butter (approx. 120g)
• 2 tbsp coconut sugar (approx. 24g)
• 2 tbsp soy sauce (approx. 30ml)
• 1 tbsp lime juice (approx. 15ml)
• 1/4 cup water (approx. 60ml)

restaurant_menu Method

1. 1.In a medium pot, combine the rice and coconut milk with 2 cups of water. Bring to a boil, then reduce heat and let simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.
2. 2.While the rice is cooking, make the tempeh by heating the oil in a large skillet over medium-high heat. Add the tempeh and fry for 5-7 minutes, until golden brown and crispy. Remove from the pan and set aside.
3. 3.In the same pan, add the shallot, garlic, and chili pepper. Cook for 1-2 minutes, until fragrant. Add the tomato and cook for another 2-3 minutes, until softened. Return the tempeh to the pan and stir to combine.
4. 4.Make the pickles by combining the cucumber, carrot, rice vinegar, sugar, and salt in a small bowl. Stir to combine and let marinate for at least 10 minutes.
5. 5.Make the peanut sauce by combining the peanut butter, coconut sugar, soy sauce, lime juice, and water in a small saucepan. Cook over low heat, stirring constantly, until the sauce is smooth and heated through.
6. 6.Serve the rice, tempeh, pickles, crackers, and peanut sauce on a large platter, family-style. Enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find tempeh, you can use tofu or seitan instead.
• chevron_rightFeel free to add more vegetables to the pickles, such as bell pepper or red onion.
• chevron_rightYou can make the peanut sauce ahead of time and reheat it before serving.