curry-orange tempeh with spiced rice

Curry orange tempeh with spiced rice is a hearty, filling dish reminiscent of Indian cuisine. It goes very well with chutney.

Tempeh is a fermented product made from whole soybeans that originally comes from Indonesia. During production, the washed, soaked and cooked soybeans are enriched or inoculated with a noble mold culture. The beans that are subsequently fermented produce a firm, compact mass with a slightly nutty, mushroomy taste. Tempeh is rich in protein, magnesium, calcium, iron and B vitamins. You can either use it directly or prepare it further. It is very versatile - from salads to sandwiches and Asian dishes to desserts.

There are tempeh products that are labeled "raw," but strictly speaking, these are not raw foods, as the soybeans are cooked during the manufacturing process. Some manufacturers use "raw" for products that have not been subjected to heat treatment for durability after fermentation, in this case revival using fungal cultures.
This food, incorrectly called "raw tempeh", is perishable due to its high water content, but it can be easily frozen and thus preserved for a long time.

Long grain rice: Long grain rice and short grain rice are the two largest varieties of the rice family. It is over six millimeters long and, unlike short grain rice, releases less starch during the cooking process and thus remains looser after preparation. The most well-known varieties include basmati and jasmine rice.

Peanut oil: Peanut oil is made from dried, peeled and then pressed peanuts. The cold-pressed quality is considered the most natural and has the most intense flavor, has a light to distinct peanut note and smells slightly fruity. The majority of peanut oils on the market are refined in order to achieve a uniform quality. This type of oil can no longer be described as raw due to the heating. Refined peanut oil is also almost tasteless. Peanut oil is ideal for frying and deep-frying due to its high heat stability. The shelf life is very good compared to many other oils - if stored in a sealed, cool and dark place, it will last up to 2 years.

Chutney as a complement: This recipe is based on Indian cuisine. Traditionally, rice dishes are served with a sauce and a chutney. Chutneys are seasoning pastes that are usually made from various fruits and vegetables, spices, etc. You can buy them ready-made or make them yourself. The production process is similar to that of jam production.

Oil: If you are allergic to peanuts, you can easily replace the peanut oil. In this case, you can use rapeseed oil, for example, or another oil of your choice.

Marinade: If you have time to prepare, you can marinate the fried tempeh cubes overnight or a few hours before preparation in a marinade made of onions, orange juice, paprika and curry powder and a little salt. Then simply put everything together in a pan and simmer over medium heat until the orange juice reduces.

Bomba rice: If you like short grain rice but prefer a variety with a lower starch content, we recommend the "Bomba rice" variety. Because of its lower starch content, it is looser and grainier after cooking.