Healthy Work Lunch Box: Steamed Tempeh & Tofu Bacem Rice Bowl with Stir-Fried Water Spinach
🧂 Ingredients
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- 150 grams, diced Tempeh
- 150 grams, diced White tofu
- 3 cloves, smashed Garlic
- 3 cloves, smashed Shallots
- 2 inch piece, smashed Galangal
- 2 leaves Bay leaves
- 3 tbsp Sweet soy sauce (kecap manis)
- 1 tbsp, finely shaved Palm sugar
- 150 ml Water
- 0.5 tsp Salt
- 1 bunch, trimmed Kangkung (water spinach)
- 2 cloves, minced Garlic (for stir-frying)
- 2 pieces, sliced diagonally (optional) Curly red chili
- 1 tbsp Oil for stir-frying
- 300 grams Cooked red rice
- 2 eggs, halved Boiled eggs
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👩🍳 Instructions
- 1 Make the bacem seasoning: in a small saucepan, combine the garlic, shallots, galangal, bay leaves, sweet soy sauce, palm sugar, salt, and water. Stir well.
- 2 Add the tempeh and tofu into the saucepan with the bacem seasoning. Cook over medium heat until it comes to a boil, then reduce the heat and let it simmer for 15-20 minutes until the liquid reduces and the seasoning is fully absorbed.
- 3 Remove the tempeh and tofu bacem, draining briefly from the remaining sauce. Instead of frying, steam the tempeh and tofu bacem for 5 minutes so the surface is slightly dry but still juicy and low in oil.
- 4 While waiting, wash the kangkung thoroughly and drain. Heat oil in a pan, sauté the minced garlic until fragrant, then add the sliced chili if you like it spicy.
- 5 Add the kangkung and stir-fry quickly over high heat for 2-3 minutes until wilted but still bright green and fresh. Add a little salt, mix well, then remove from heat.
- 6 Boil the eggs until fully cooked (about 9-10 minutes from boiling water), then peel and halve them.
- 7 Prepare a lunch box (rice box), arrange the red rice on one side, and the steamed tempeh tofu bacem, stir-fried kangkung, and boiled eggs on the other side. Let it cool before sealing tightly to prevent condensation.
- 8 Store in the fridge and reheat briefly in the microwave before eating at lunchtime, or enjoy at room temperature if bringing it along in the morning.
💡 Tips
• Use the steaming method instead of frying for the tempeh and tofu bacem to keep it lower in calories and oil, while still staying savory since the seasoning is already fully absorbed.
• Stir-fry the kangkung over high heat for a short time so it stays bright green and doesn't turn watery when packed for lunch.
• The bacem seasoning can be made in a large batch and stored in the fridge as a stock for tempeh and tofu bacem for the next 3-4 days.
• Swap the red rice for shirataki rice or quinoa if you want a lower glycemic-index carbohydrate option.
📊 Nutrition Facts / serving
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