Tempeh Rice Served With Colorful Veggies

A dish with colorful, nutritious plant-based ingredients on one plate.

I made this dish inspired by Japanese dishes that often serve various colored ingredients on one plate. Then I always remind myself to always serve colorful food. As much as possible with colorful ingredients because of the different nutrients.

If you can't have various colors in one dish, you can serve a different menu every day to get different diversity.

I chose tempeh because the texture is not soft, and I usually serve it with various other dishes. The most important thing is that tempeh suits my husband's taste.

The main seasoning that is suitable for tempeh like the perfect pair that I often use is garlic and sweet soy sauce. If you don't have a supply of sweet soy sauce, you can use salty soy sauce. It's just that, brown sugar must be added to the soy sauce so that the taste is right.

Indeed, here we can easily get sweet soy sauce and that's why we like tempeh with sweet soy sauce seasoning.

I added garlic which will make the taste delicious even with just garlic. I rely on garlic for the delicious taste. And garlic is that influential!

For the vegetables, I used chayote, carrots, and edamame or young soy beans. Edamame is very good as a source of protein.

I also used basil for extra fragnant and flavor! But you can skip this ingredient if you don't like basil. It's not a problem at all.

THE INGREDIENTS

150 grams of tempeh
100 grams of chayote
100 grams of carrot
enough basil leaves

seasoning

2 tablespoons of sweet soy sauce
5 cloves of garlic
1/2 teaspoon of salt
1/2 teaspoon of coriander powder
200 ml of water

COOKING INSTRUCTIONS

*STEP 1**

I cut the carrots and chayote, each with a lengthwise cut.

I love cutting vegetables! Oh, this is a kind of me time in the kitchen. I can even cut ingredients while watching a movie or listening to music.

I also prepare tempeh. I chop the tempeh to resemble minced meat. Tempeh with a chopped texture will also make the seasoning absorb more easily.

Then I remove the basil leaves from the stems. Use enough according to your taste.

*STEP 2**

Prepare a steamer. This time I used a small steamer so I had to take turns steaming the ingredients. Starting from steaming edamame and chayote for 10 minutes.

Then, after that I steamed the carrots for about 10 minutes. Or you can check again if the texture of the carrots is still hard, you can cook it again. Just don't cook it for too long so that the carrots don't get too soft.

*STEP 3**

Prepare a frying pan. Use only a little oil, over low heat. Roast the chopped tempeh until the tempeh is browned. But don't let it burn. If you have coconut oil, it will be even better to make the tempeh more fragrant!

*STEP 4**

Add sweet soy sauce, chopped garlic, also salt and coriander, and basil leaves. Well, I added a little water about 200 ml of water so it's not too dry.

Stir well. Cook until the water reduces. Then remove and everything is ready to be served with steamed rice.

THE RESULTS

Serve all veggies and tempeh with steamed rice. Use a fairly large serving plate so you can arrange all the ingredients on one plate.

For the dish I made, it can be served up to 4 servings. Because I was only with my husband, so I served this menu for two meals. For lunch and dinner because I'm not fasting anymore.

I love the colorful ingredients in this dish! What do you think? 😊🌸🌸🌸