TRADITIONAL TEMPEH

• 200 g natural tempeh
• 2 small heads of pak choi
• 1 small onion, chopped
• 1 small red chili pepper, chopped (optional)
• 1 tbsp neutral oil
• 150 g basmati rice
• Fresh coriander or chopped peanuts
• ½ tsp turmeric
• ½ tsp salt

For the peanut sauce:

• 3 tbsp peanut butter (creamy)
• 150 ml coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup or sugar
• 50 ml water (more if needed, depending on consistency)

1. Cook the rice: Place the rice, water, turmeric, and salt in a pot, bring to a boil, and cook over low heat for about 12–15 minutes. Then keep warm.
2. Prepare the tempeh: Cut the tempeh into cubes or strips. Fry in a pan with enough oil until golden brown on all sides, then remove.
3. Fry the vegetables: briefly sauté the onion and optional chili in the same pan. Wash the pak choi, cut in half lengthwise and add to the pan. Fry for 2–3 minutes until it wilts slightly.
4. Peanut sauce: mix the peanut butter, coconut milk, soy sauce, lime juice, maple syrup, and water in a small bowl. Add to the vegetables in the pan, bring to a boil, and simmer briefly until the sauce is creamy. Finally, return the tempeh to the pan and toss well in the sauce.
5. To serve: Place yellow rice on plates and arrange the tempeh and pak choi mixture alongside. Sprinkle with cilantro or chopped peanuts.