Lunch & dinner

Tempeh with rice and sayur lodeh

  • Lunch & dinner
  • Malay & Indonesian
  • 30 min hands-on
  • Vegan
  • Halal

Ingredients

One standard portion

  • 135g tempeh
  • 65g jasmine rice (dry weight)
  • 60g light coconut milk
  • 60g green beans
  • 40g carrots

Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.

Per portion

Calories
603kcal
Protein
33g
Carbs
73g
Fat
20g

Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.

Method

  1. Bake the sliced tempeh at 200°C for fifteen minutes.

  2. Simmer the vegetables in the coconut milk with turmeric and lemongrass.

  3. Serve with the rice.

In a plan

This is one of the dishes our plans cook from, and plans serve it for lunch or dinner, or as the iftar meal in Ramadan. There, the tempeh and jasmine rice (dry weight) are weighed out to your own numbers; everything else stays as written.

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General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.