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Epicurious

Tempeh Crumbles With Coconut Rice

5.0

(3)

Tempeh with rice and slices of cucumber on a blue background
Photograph by Emma Fishman, food styling by Taneka Morris, prop styling by Dayna Seman

When crumbled into pea-size pieces, tempeh cooks fast and sizzles into crispy nubbins in the process. And when you add roasted peanuts and store-bought chili crisp, the textural allure goes off the charts. While any brand of chili crisp works, we’re partial to Lao Gan Ma for its bold umami flavor, funk, and generous heat. Of course, you’ll need something to offset that spiciness—the creamy coconut rice and quick-pickled cucumbers offer cooling relief between bites.

What you’ll need

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