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Tempeh Coconut Rice with Peanut Sauce

40 min

Main

Budget-friendly
Trips to Indonesia to visit my husband’s family always send me home with new cravings. This recipe isn’t a traditional Indonesian dish, but it’s inspired by many of the flavors we came to love while we were there, especially peanut butter–based sauces, which are spicy, tangy, and a little sweet (honestly, I’d happily drizzle this sauce on anything). It’s served with sambal roasted tempeh and broccoli, with coconut rice as the perfect backdrop. Toasted coconut stirred in makes the rice fragrant and turns the whole meal into something special without much extra effort.

Servings

Total

40 min

Prep

15 min

Cook

25 min

Contains

Soy symbol

soy

Peanut symbol

peanut

Free from

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Roasted tempeh & broccoli

  • 8 oz (225g)
    tempeh
  • 2 Tbsp (30ml)
    vegetable oil, for the tempeh
  • 1 Tbsp (15ml)
    sambal oelek
  • ¼ tsp
    fine sea salt
  • 1
    medium broccoli, cut into florets
  • 1 Tbsp (15ml)
    vegetable oil, for the broccoli

Coconut rice

  • 1 cup (200g)
    long-grain white rice
  • 1¼ cups (300ml)
    water
  • ⅓ cup (31g)
    unsweetened shredded coconut, toasted

Peanut sauce

Assembly

  • 8 oz (225g)
    sugar snap peas
  • 1
    stalk green onion, sliced (optional)
  • ¼ cup (37g)
    unsalted roasted peanuts, chopped (optional)

Directions

  1. Preheat the oven to 400°F / 200°C*. Line a baking sheet with parchment paper.
  2. Crumble the tempeh into small, bite-size pieces. The smaller the better. Transfer to a medium bowl and mix with the oil, the sambal, and salt. Spread the seasoned tempeh over one-half of the baking sheet.
  3. Toss the broccoli with the remaining oil and spread it on the other half of the baking sheet. Roast for 20 minutes, or until the broccoli has slightly browned and the tempeh is golden.
  4. Meanwhile, rinse the rice. In a medium saucepan, combine the rice and water. Cover, bring to a gentle simmer, and cook over low heat until the water is absorbed, 12 to 15 minutes.
  5. Once cooked, fluff the rice with a fork and gently mix in the toasted coconut. Keep covered until ready to serve.
  6. In a small bowl, whisk together the peanut butter, water, lime juice, garlic, maple syrup, sambal, and salt until smooth**.
  7. Bring a medium pot of water to a boil. Add the snap peas and cook until bright green and just tender, about 2 minutes. Immediately drain and rinse under cold water to stop the cooking.
  8. Optionally, slice the snap peas in half lengthwise.
  9. To serve, divide the coconut rice among bowls and top with the roasted tempeh, broccoli, and snap peas. Drizzle with the peanut sauce. If desired, garnish with green onions and peanuts. Enjoy!

Notes

  • * We used top and bottom heating (not fan-assisted/convection).
  • ** The sauce may seem thin at first but will thicken as you stir. Add more water if you prefer a thinner consistency.

Storage

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Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 28%

• long-grain white rice

Proteins 20%

• tempeh

• natural peanut butter

• unsalted roasted peanuts

Fruits & Veggies 52%

• medium broccoli

• lime

• garlic clove

• sugar snap peas

• stalk green onion

Calcium
No significant sources of calcium
Fat

• vegetable oil

• vegetable oil

• unsweetened shredded coconut

• natural peanut butter

• unsalted roasted peanuts

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Kirtana V - Oct. 6, 2026, 9:51 a.m.

Hello! This is not a comment on the recipe itself (which looks absolutely lovely btw, I have already saved it!) but I noticed that this recipe and yesterday’s are made public. I just wanted to flag this incase it was unintentional. Thank you so much for all your hard work!

PUL small logo PUL Team - Oct. 6, 2026, 5:52 p.m.

Hiii Kirtana! Aww we’re so excited for you to try this one, and thanks so much for flagging this 🫶 a select few recipes this week are available both publicly and in the app, since they tie into a YouTube video and sneak peek of the cookbook that we’ll be sharing later on this week 🤗

Hope you love it, and all the future app-exclusive recipes and features we can’t wait to share super soon! 💖

Kirtana V - Oct. 6, 2026, 10:33 p.m.

Ah that’s perfect! Thank you so much for letting me know, I’m glad it was intentional! :)

Thank you again for all your hard work and I can’t wait for the video + cookbook!

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