Vegan Nasi Lemak with Tempeh

Ingredients

• 2 cups Jasmine rice
• 1 can Coconut milk
• 1 cup Water
• 3 leaves Pandan leaves
• 1 stalk Lemongrass
• 2.54 cm Ginger
• 1 tsp Salt
• 1 block Tempeh
• 2 tbsp Soy sauce
• 1 tbsp Maple syrup
• 2 tbsp Sambal oelek
• 1/2 Red onion
• 2 cloves Garlic
• 1 tbsp Lime juice
• 1 Cucumber
• 1/4 cup Vegan Fried Anchovies

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of Jasmine rice thoroughly. In a large heavy-bottomed pot, combine the rinsed rice with the 1 can of Coconut milk, 1 cup of Water, 3 leaves of Pandan leaves, 1 stalk of Lemongrass (bruised by hitting it with the back of a knife), 2.54 cm of Ginger (peeled and sliced), and 1 tsp of Salt. Stir everything together.
2. 2Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes. The rice is cooked when all the liquid has been absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Then, gently fluff the rice with a fork.
3. 3While the rice is cooking, prepare the tempeh. Cut the 1 block of Tempeh into 1.27 cm cubes. In a small bowl, combine the tempeh cubes with 2 tbsp of Soy sauce and 1 tbsp of Maple syrup. Let it marinate for at least 15 minutes.
4. 4Heat about 1.27 cm of neutral oil in a 25.4 cm skillet over medium-high heat until it shimmers (about 176.7°C or 175°C). Carefully add the marinated tempeh pieces to the hot oil. Fry for 5-7 minutes, turning occasionally, until the tempeh is golden brown and crispy on all sides. Use a slotted spoon to remove the tempeh from the skillet and place it on a plate lined with paper towels to drain.
5. 5Prepare the sambal. Finely chop the 1/2 Red onion and 2 cloves of Garlic. Heat 1 tbsp of neutral oil in a small saucepan over medium heat (about 148.9°C or 150°C). Add the chopped red onion and garlic and sauté until softened and fragrant, about 3-4 minutes. Stir in the 2 tbsp of Sambal oelek and 1 tbsp of Lime juice. Cook for another 2-3 minutes, stirring constantly, until the flavors meld. Remove from heat.
6. 6Slice the 1 Cucumber into thin rounds.
7. 7To serve, spoon a generous portion of the fragrant coconut rice onto each plate. Top with the crispy tempeh, a dollop of the sambal, and arrange the sliced cucumber around the plate. Sprinkle the 1/4 cup of Vegan Fried Anchovies over the top.

Substitutions

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