Indonesian tempeh bacem with rice and cucumber

Ingredients

For 1 serving

• Tempeh120 g
• Jasmine rice35 g
• Tamari2 teaspoons
• Brown sugar5 g
• Coriander seeds1 g
• Garlic1 clove
• Ginger5 g
• Cucumber80 g
• Peanut oil3 g

Contains: nuts, soy,

Method

1. Cut the tempeh into slices about 1 cm thick; peel and crush the garlic, peel and slice the ginger, and coarsely crush the coriander seeds.
2. Put the tempeh in a wide pan with just enough water to cover it, the tamari, brown sugar, garlic, ginger and coriander. Bring to the boil and simmer over medium-low heat for 20 minutes, turning the slices halfway, until the liquid has almost completely reduced to a dark syrup.
3. Meanwhile, rinse the jasmine rice until the water runs clear, put it in a small pan with about one and a half times its volume of water, bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid; turn off the heat and leave it covered to rest.
4. Wash the cucumber and slice it thinly.
5. Heat the groundnut oil in a frying pan over medium heat and fry the tempeh for 2 minutes per side, until caramelised with crisp edges; take care, as the sugar burns quickly.
6. Serve the tempeh with the rice and cucumber slices.