malaysian

Turmeric Tamarind Tempeh with Cucumber Rice

Name: Turmeric Tamarind Tempeh with Cucumber Rice
Yield: 1 serving
Cuisine: malaysian
Ingredients: 137 g tempeh, cubed; 63 g jasmine rice, uncooked; 113 g cucumber, sliced; 10 g vegetable oil; 8 g tamarind concentrate; 11 g soy sauce; 8 g palm sugar; 2 g ground turmeric; 0.81 g chili flakes

This simmered dish pairs tempeh, cubed with jasmine rice, uncooked, cucumber, sliced and tamarind concentrate. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

34 g Protein

77 g Carbohydrates

27 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

137g tempeh, cubed 264 kcal
63g jasmine rice, uncooked 230 kcal
113g cucumber, sliced 17 kcal
10g vegetable oil 88 kcal
8g tamarind concentrate 6 kcal
11g soy sauce 8 kcal
8g palm sugar 31 kcal
2g ground turmeric 6 kcal
1g chili flakes 2 kcal

Cooking instructions

jasmine rice
Cook the jasmine rice in water until tender. Fluff and set aside.
tamarind concentratesoy saucepalm sugar
Whisk tamarind concentrate, soy sauce, palm sugar, and 2 tablespoons water to make a tangy glaze.
tempehvegetable oil
Heat oil in a skillet over medium-high heat. Add tempeh cubes and fry 4 to 5 minutes until golden on most sides.
ground turmericchili flakes
Add turmeric and chili flakes; toss 30 seconds. Pour in the glaze and simmer 1 to 2 minutes until sticky.
tempehjasmine ricecucumber
Serve tempeh over rice with sliced cucumber on the side.