Indonesian Steamed Tempeh and Vegetable Grain Bowl
A wholesome Indonesian-inspired grain bowl featuring steamed tempeh marinated in traditional spices served over fragrant jasmine rice, accompanied by steamed seasonal vegetables and a light sambal drizzle. This dish offers a balanced combination of plant-based protein and fresh produce, highlighting familiar steaming techniques without complex cooking methods.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 20:00Rinse the jasmine rice under cold water until water runs clear. Combine the rice and 300 ml (1 1/4 cups) water in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- No timer neededMeanwhile, prepare the marinade by whisking together soy sauce, lime juice, grated ginger, minced garlic, ground coriander, turmeric powder, brown sugar, and vegetable oil in a small bowl.
- 10:00Place tempeh slices in the marinade, ensuring all pieces are coated. Let them soak for 10 minutes to absorb the flavors.
- 15:00Arrange the marinated tempeh and mixed vegetables in a single layer in a steamer basket. Steam over boiling water for 15 minutes, or until the tempeh is heated through and vegetables are tender but still crisp. Ensure tempeh reaches an internal temperature of at least 74°C (165°F) for food safety.
- No timer neededTo serve, divide the jasmine rice among four bowls. Top each with steamed tempeh and vegetables, then drizzle with sambal to taste. Garnish with chopped fresh cilantro if desired.
Chef tips
- If you don’t have a steamer, you can use a heatproof plate over a saucepan with a lid as a makeshift steamer.
- Adjust sambal amount depending on your heat tolerance or substitute with a mild chili sauce or sriracha for variety.
- Use fresh tempeh for a firmer texture that holds up well to steaming.
- Ensure the steamer water does not touch the food to prevent sogginess.
Equipment check
- steamer basket or steaming setup
- medium saucepan with lid
- mixing bowl
- small bowl for marinade
- measuring cups and spoons
- knife and cutting board
Nutrition per serving
- Calories420
- Protein22 g
- Carbs55 g
- Fat9 g
Tags
Behind the dish.
Overview
This Indonesian Steamed Tempeh and Vegetable Grain Bowl combines nutrient-rich steamed tempeh marinated in traditional spices with aromatic jasmine rice and a selection of brightly steamed seasonal vegetables. Finished with a light, tangy sambal drizzle, it’s a nutritious and satisfying vegetarian meal perfect for weeknights or anytime you want a wholesome, flavorful dish without complex preparation.
Why you’ll love it
- Simple steaming technique preserves nutrients and natural flavors.
- Authentic Indonesian spice profile adds warmth and depth without heat overload.
- Balanced plant-based protein and fresh vegetables make it a complete meal.
- Quick and easy preparation, ideal for busy evenings.
Ingredient notes
Tempeh: Choose fresh or refrigerated tempeh for best texture. Crumbled or sliced, it absorbs marinade flavors well.
Jasmine rice: Provides a fragrant, slightly sticky bed that complements the tempeh and vegetables.
Seasonal vegetables: Use vegetables that steam well such as broccoli florets, sliced carrots, green beans, or snap peas.
Sambal: A classic spicy chili paste from Indonesia; you can adjust the amount for mild or moderate heat, or substitute with a mild chili sauce for less spice.
Serving & storage
Serve bowls warm, drizzled with sambal just before eating. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or steamer to preserve texture. For food safety, ensure tempeh reaches a safe internal temperature of 74°C (165°F) during steaming.
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