Nasi Lemak Tempeh Bowl

Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then drain well. Complete the knife work: cut the tempeh into 1/2-inch cubes, halve the cucumber lengthwise and slice it 1/4 inch thick, thinly slice the scallions, and coarsely chop the peanuts.

Combine the rice, coconut milk, 1 1/4 cups water, and 1/2 teaspoon salt in the saucepan. Bring to a gentle boil over medium-high heat, stirring once. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 10 minutes. Prepare the sauces and cook the tempeh during the rice’s cooking and resting time.

While the rice cooks, whisk the tempeh glaze by combining the soy sauce, 1 tablespoon maple syrup, 1 tablespoon sambal oelek, and 1 tablespoon lime juice in one small bowl. In the second bowl, make the sambal condiment by stirring together the remaining 2 tablespoons sambal oelek, remaining 1 tablespoon maple syrup, and 1 tablespoon lime juice.

Place the tempeh and remaining 1/2 cup water in the skillet. Cover and steam over medium heat for 5 minutes. Uncover and cook for about 2 minutes, stirring occasionally, until you evaporate all the water.

Add the canola oil to the dry skillet. Brown the tempeh for 6 to 8 minutes, turning occasionally. Add the ginger and cook for 30 seconds, then pour in the tempeh glaze. Cook for 1 to 2 minutes, stirring frequently, until the tempeh is glossy and lightly sticky.

While the tempeh finishes, toss the cucumber with the remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt. Dress it just before serving so the cucumber remains cool and crisp.

Fluff the coconut rice with a fork and divide it among four bowls. Add the glazed tempeh and cucumber, then finish each bowl with the sambal condiment, scallions, and chopped peanuts.