Coconut rice with vegetables and Bumi tempeh asia style

Instructions:

coconut rice:
1 cup rice
1 ½ - 2 cups cold water
200 ml coconut milk
½ Tsp salt
1 garlic clove
1 ½ cm ginger

Ginger-Coconut-Vegetables:
1 medium zucchini, cut into thin diagonal pieces
1 small broccoli, chopped into medium-sized pieces 
100 g spinach
200 ml coconut milk
1 Tbsp soy sauce
2 garlic cloves
1Tbsp grated ginger
1 Tbsp coconut oil
a pinch of salt
1 Tbsp lime juice (approx. half a lime)

Sesame-Miso-Cream:
50 ml Tahini
1 Tsp grated ginger
1 Tbsp miso paste
1 lime
90ml hot water

Cucumber salad:
⅓ cucumber
1 Tbsp vinegar
1 Tsp sesame oil
1 Tbsp soy sauce
1 pack (175g) Asian BUMI Tempeh

 

Instructions:

Servings: 2
Cook time: 25-30 minutes

Add all ingredients for the coconut rice to a medium saucepan and let it simmer over medium heat for about 10 minutes while frequently stirring. Then remove the rice from the heat and let it rest for 5 more minutes with the lid on.

To prepare the cucumber salad: mix all the wet ingredients in a small bowl and add the cucumber julienne. 

Heat a skillet over medium heat and once heated, add the coconut oil, broccoli, and zucchini. Season with a pinch of salt and then sauté for 5 minutes, stirring occasionally.

Add ginger, garlic, salt, soy sauce, and fresh spinach and cook for 5 minutes. stirring occasionally. Reduce heat and add coconut milk, lime juice, and tempeh, and let it simmer for 2 to 3 minutes. Keep covered until ready to serve.

For the sesame miso cream: blend tahini, ginger, miso, lime, and water.

Serv: Putt the rice on a plate and top with the tempeh and vegetables. Spread the sesame miso cream on the side and top with the cucumber salad. Voilà

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