Recipe

Method

1. Drain the sticky rice and place in the top of a steamer. Steam for 40 minutes, or until the rice is soft and sticky. Sprinkle the coconut over the rice and cover until ready to use

2. Heat 1 tablespoon of the canola oil in a non-stick frypan, add the peanuts and toss over medium heat until they are golden brown. Place the peanuts, chilli, garlic, sugar and salt in a food processor and pulse until roughly chopped

3. Heat the remaining oil in a non-stick frying pan and cook the tempeh over high heat for 7 minutes, or until golden on both sides. Drain well

Serve immediately with the warm sticky rice and peanut sambal