Indonesian Vegetarian Rice Bowl with Tofu Tempeh, Seasonal Veggies, and Coconut Lime Sauce

Allergens

Soy (Tofu Tempeh)

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 8 oz tofu tempeh, cubed
• 1 tbsp vegetable oil
• 1 cup seasonal vegetables (e.g., bell peppers, zucchini, carrots)
• 1/4 cup coconut lime sauce
• Salt and pepper, to taste
• Fresh cilantro leaves for garnish

Instructions

1. Rinse the jasmine rice under cold water, then cook it in a rice cooker or on the stovetop with 2 cups of water until tender and fluffy. Set aside. In a pan, heat the vegetable oil over medium heat. Add the tofu tempeh cubes and cook until golden brown, stirring occasionally. Season with salt and pepper as desired. Remove from heat and set aside. Prepare the seasonal vegetables by washing them and slicing into bite sized pieces. In a separate pan, sauté the vegetables in a little oil until tender crisp. Set aside. To serve, place a scoop of cooked jasmine rice in each bowl, followed by tofu tempeh cubes and sautéed vegetables. Drizzle with coconut lime sauce and garnish with fresh cilantro leaves. Enjoy your Indonesian Vegetarian Rice Bowl!

Chef’s Insight

To enhance the aroma, add a pinch of turmeric powder while cooking the rice.

Notes

Adjust the spice levels in the coconut lime sauce according to personal preference.