Sumptuous Vegan Indonesian Dinner: Tempeh Satay with Creamy Peanut Sauce and Steamed Jasmine Rice

Allergens

Soy, Peanuts

Ingredients

• 200g tempeh, cubed
• 1 cup jasmine rice
• 400ml coconut milk
• 1/2 cup unsweetened peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tsp palm sugar
• 1/2 tsp sambal oelek (optional)

Instructions

1. In a medium pot, combine the jasmine rice and coconut milk. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, or until all liquid is absorbed. Set aside.
2. In a small saucepan, whisk together peanut butter, soy sauce, lime juice, palm sugar, and sambal oelek (if using). Heat over medium low heat until smooth and well combined. Set aside.
3. Prepare the tempeh satay by threading cubed tempeh onto skewers. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
4. Grill or pan fry the tempeh satay until golden brown and crispy on the outside, but still tender on the inside.
5. Serve the steamed jasmine rice alongside the tempeh satay with a generous dollop of creamy peanut sauce.

Chef’s Insight

This dish highlights the perfect balance of flavors and textures, with the protein-rich tempeh satay complemented by the rich and creamy peanut sauce.

Notes

For an extra touch, garnish with fresh cilantro or green onions.