malaysian

Turmeric Coconut Tempeh Rice Plate with Cucumber Relish

Name: Turmeric Coconut Tempeh Rice Plate with Cucumber Relish
Yield: 1 serving
Cuisine: malaysian
Ingredients: 55 g jasmine rice, uncooked; 110 g water; 110 g tempeh, sliced; 9 g vegetable oil; 2 g turmeric powder; 58 g coconut milk; 13 g lime juice; 4 g sugar; 77 g cucumber, diced; 13 g shallot, thinly sliced; 1 g salt

This simmered dish pairs jasmine rice, uncooked with tempeh, sliced, turmeric powder and coconut milk. 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

29 g Protein

66 g Carbohydrates

34 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g jasmine rice, uncooked 201 kcal
110g water 0 kcal
110g tempeh, sliced 212 kcal
9g vegetable oil 80 kcal
2g turmeric powder 6 kcal
58g coconut milk 114 kcal
13g lime juice 4 kcal
4g sugar 15 kcal
77g cucumber, diced 12 kcal
13g shallot, thinly sliced 9 kcal
1g salt 0 kcal

Cooking instructions

jasmine ricewater
Cook the rice with water until tender; keep warm.
tempehturmeric powdersalt
Toss tempeh with turmeric powder and a pinch of salt.
tempehvegetable oil
Heat oil in a skillet over medium-high. Fry tempeh until golden on both sides.
tempehcoconut milklime juicesugar
Lower heat and add coconut milk, lime juice, and sugar. Simmer briefly to coat the tempeh without reducing too much.
jasmine ricetempehcucumbershallot
Serve tempeh over rice with cucumber and shallot on the side.