Glazed tempeh with ginger carrots and coconut rice

By the GetYourMacros team · 7 October 2026

Basmati rice cooked in coconut milk, ginger-fried carrots and tempeh glazed in soy sauce.

• Time 30 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 130 g Tempeh
• 60 g Basmati rice
• 60 ml Coconut milk (canned)
• 80 g Carrots
• 40 g Onion
• Soy sauce to taste
• Fresh ginger to taste
• Garlic to taste
• 8 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. In a saucepan combine the coconut milk with twice its volume of water, the basmati rice, the garlic, salt and a pinch of chilli; cook over low heat for 12 minutes, stirring often, until absorbed.
2. Chop the onion and fry it with half the oil, then add the cubed tempeh.
3. Deglaze the tempeh with the soy sauce and cook for 5 minutes, until glazed.
4. Cut the carrots into sticks and fry them with the rest of the oil, the chopped ginger and a pinch of salt for 5 minutes.
5. Put the rice at the bottom of the plate, add the carrots and tempeh and finish with chives.

Tips

• Coconut rice tends to catch: keep the heat at its lowest and stir often in the last minutes.

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