When crumbled into pea-size pieces, tempeh cooks fast and sizzles into crispy nubbins in the process. And when you add roasted peanuts and store-bought chili crisp, the textural allure goes off the charts. While any brand of chili crisp works, we’re partial to Lao Gan Ma for its bold umami flavor, funk, and generous heat. Of course, you’ll need something to offset that spiciness—the creamy coconut rice and quick-pickled cucumbers offer cooling relief between bites.
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Ingredients
4 servings
¾
cup unsweetened coconut milk
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
1
cup jasmine rice, rinsed
3
Persian cucumbers, thinly sliced
3
Tbsp. unseasoned rice vinegar
1
lb. tempeh
¼
cup grapeseed or vegetable oil
2
shallots, thinly sliced
3
garlic cloves, thinly sliced
¼
cup chili crisp
¼
cup low-sodium soy sauce
2
Tbsp. toasted sesame oil
½
cup salted or unsalted roasted peanuts, coarsely chopped
Torn basil leaves (for serving)
Preparation
Step 1
Whisk coconut milk, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water in a cold medium saucepan to combine. Add rice and bring to a boil over high heat. Cover pan and reduce heat to low; cook until liquid is absorbed and rice is tender, 13–17 minutes. Remove from heat; let sit (still covered) 10 minutes. Fluff rice with a fork.
Step 2
Meanwhile, toss cucumbers, vinegar, and a pinch of salt in a small bowl to combine and let sit until ready to serve.
Step 3
Meanwhile, crumble tempeh into small pieces (about the size of a pea). Heat grapeseed oil in a large skillet over medium-high. Add tempeh, shallots, and garlic and cook, stirring occasionally, until golden brown and tempeh is crisped, 11–14 minutes. Add chili crisp, soy sauce, and sesame oil and cook, stirring often, until well coated, about 1 minute. Stir in peanuts.
Step 4
Divide coconut rice and tempeh among shallow bowls and serve with marinated cucumbers and basil alongside for topping.
