Vegan Rijsttafel Feast

local_grocery_store Ingredients

• 2 cups jasmine rice, rinsed and drained
• 1 can coconut milk
• 8 oz tempeh, cut into small cubes
• 8 oz tofu, cut into small cubes
• 1 cucumber, sliced thinly
• 1/2 red onion, sliced thinly
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 1 red bell pepper, sliced thinly
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 stalk lemongrass, minced
• 4 lime leaves
• 2 tbsp sambal oelek
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 3 tbsp vegetable oil
• to taste salt

restaurant_menu Method

1. 1.Cook the jasmine rice according to package instructions, using the coconut milk instead of water.
2. 2.In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tempeh and fry until crispy, about 5 minutes. Remove from the skillet and set aside.
3. 3.In the same skillet, add the remaining tablespoon of vegetable oil. Add the tofu and fry until crispy, about 5 minutes. Remove from the skillet and set aside.
4. 4.In a small bowl, whisk together the minced garlic, grated ginger, minced lemongrass, soy sauce, brown sugar, and sambal oelek.
5. 5.In the same skillet, add the sliced red onion and fry until softened, about 3 minutes. Add the green beans and sliced red bell pepper, and fry for another 3 minutes.
6. 6.Add the garlic-ginger mixture to the skillet, along with the lime leaves. Stir to combine.
7. 7.Add the cherry tomatoes and cook until they start to burst, about 2 minutes.
8. 8.Add the crispy tempeh and tofu back to the skillet, and stir to combine.
9. 9.Serve the rijsttafel feast family-style, with the yellow rice, tempeh sambal, crispy fried tofu, cucumber salad, and coconut curry vegetables all on the table for everyone to share and enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find tempeh, you can substitute extra firm tofu.
• chevron_rightFor a milder sambal, use less sambal oelek.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.