May Contain: Egg, Fish, Gluten, Milk, Mustard, Sesame, Shellfish, Sulphites, and Tree Nuts.
Empty rice into a fine mesh sieve and rinse under cold water. Add rice to a small pot with 1 cup (2 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for 18-20 minutes, or until grains are tender.
Roughly chop peanuts. Toast peanuts in a skillet over medium heat for about 5 minutes, or until golden and fragrant. Season with salt and set aside.
Meanwhile, wash chili, cilantro, and limes. Pick and chop cilantro leaves. Zest 1 (2 for 4 servings) lime and cut all limes in half. Cut chili, remove seeds and mince. Wash hands with hot soapy water.
Prepare Peanut Dressing
In a large mixing bowl, whisk together peanut butter, garlic, honey, lime zest, juice of 1 (2 for 4 servings) lime, and chili to taste with 1 tbsp. (2 tbsp. for 4 servings) water to make a creamy, pourable dressing.
Cut tempeh into ½ inch cubes. Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high. Cook for 3-4 minutes, turning occasionally until crispy and golden on the outside.
When rice from Step 1 is cooked, remove lid, fluff with a fork and let cool for 5 minutes. Add rice to mixing bowl with tempeh, cilantro, red onion, and Asian slaw. Mix until evenly dressed. Season to taste with salt and remaining lime juice if desired.
Divide salad into large serving bowls and garnish with toasted peanuts. Enjoy!
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