Crispy Indonesian Tempeh | Plant-Based Recipes

Ingredients

• 1 tsp ground coriander
• 8 oz tempeh, cut into 1-inch cubes
• ¾ cup jasmine rice
• 2 cucumbers, trimmed and thinly sliced
• 2 tbsp sweet chili sauce
• ¼ oz fresh cilantro, leaves and tender stems finely chopped
• 1 lime, zested and juiced (divided)
• 2 Roma tomatoes, roughly chopped
• 1 shallot, peeled and minced
• 3 garlic cloves, peeled and thinly sliced
• 1 Thai chile, thinly sliced
• ¼ cup peanuts, roughly chopped
• 3 tbsp vegetable oil*
• Salt and pepper*
• *Not included
• Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
• For full ingredient list, see Nutrition.