Indonesian Protein-Packed Nasi Uduk with Tempe and Vegetables

Ingredients

• 7 cups Jasmine rice (or other long-grain rice)
• 4 cups water
• 2 tbsp coconut oil (can substitute with other vegetable oil for less fat)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup coconut milk (can use light or full-fat - adjust calories accordingly)
• 1 block tempeh, pressed and cubed
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snow peas
• 2 tbsp chopped cilantro
• 2 tsp soy sauce (low sodium)
• Salt and pepper to taste
• 2 tbsp peanut butter (optional, for additional protein and flavor)

Instructions

1. Rinse the rice thoroughly until the water runs clear. In a medium saucepan combine the rice and water and bring to a boil until the water turns into vapor. Reduce heat and simmer for 15 minutes, or until rice is tender.
2. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened.
3. Stir in the turmeric powder, coriander powder, cumin powder, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
4. Add the cubed tempeh and sauté for 5-7 minutes, until browned on all sides. Add in the broccoli, carrots, and snow peas. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
5. In a separate small bowl, whisk together the coconut milk, soy sauce, salt, and pepper.
6. Pour the coconut milk mixture over the tempeh-vegetable mixture. Stir well to combine. Cook for 2-3 minutes, allowing the vegetables to heat through.
7. Serve the Nasi Uduk over a large platter. Top with 2 tbsp of chopped cilantro and, if desired, 2 tablespoons of peanut butter.
8. Gently fluff the cooked rice and serve immediately with the tempeh and vegetable mix.

Tips

1. For extra flavor, marinate the tempeh in soy sauce and spices for 30 minutes before cooking.
2. Adjust the amount of spices to your taste preference.
3. If you want a richer flavor, use more coconut milk.
4. Feel free to add other vegetables to this dish, such as bell peppers, mushrooms, or spinach.

Calories and Macronutrients per Serving (approximate)

• Calories: 550 kcal
• Protein: 35 g
• Fat: 15 g
• Carbohydrates: 80 g