Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 8 g peanuts (lightly crushed)8g
Carbs· 1
- 130 g compressed rice cake (cubed)130g
Vegetables· 2
- 50 g cucumber (cubed)50g
- 4 g garlic (minced)4g
Sauces· 3
- 20 g natural peanut butter20g
- 8 g chili paste (cili boh)8g
- 4 g tamarind paste4g
Spices· 2
- 3 g sugar (½ tsp)(staple)3g
- pinch of salt(staple)2g
Fats & oils· 1
- 4 g cooking oil (~1 tsp)4g
Dissolve the tamarind in 3 tbsp warm water to make tamarind water; lightly crush the peanuts; cut the rice cake into bite-size cubes.
Why? The sourness of tamarind water is the soul of this sauce — it balances the richness of the peanut and the sweetness of the sugar, so you don't need extra oil or sugar to season.Tip: Crush the peanuts only to coarse bits, not powder — keep some crunch.
Next up:Heat 1 tsp oil in a non-stick pan and sauté the garlic and chili paste over medium heat ~1 min until fragrant and the oil reddens.
Heat 1 tsp oil in a non-stick pan and sauté the garlic and chili paste over medium heat ~1 min until fragrant and the oil reddens.
Why? Traditional peanut sauce is fried in lots of oil that floats to the top; here just 1 tsp blooms the chili paste, so the flavour comes from the spice, not the grease.Watch out: Chili paste catches quickly — add the peanut butter and water as soon as it darkens, before it scorches and turns bitter.Next up:Stir in the peanut butter, tamarind water, sugar, a pinch of salt and ~5 tbsp water; simmer on low 3 min, stirring, until thick and smooth, then taste and adjust.
- 3 min · hands-free
Stir in the peanut butter, tamarind water, sugar, a pinch of salt and ~5 tbsp water; simmer on low 3 min, stirring, until thick and smooth, then taste and adjust.
Why? Peanut butter is the calorie villain here — a measured 20 g is plenty for a rich sauce; thinning it with water to a pourable gravy is what keeps the calories in check.03:00Next up:Plate the rice-cake cubes, spoon the peanut sauce over, scatter the crushed peanuts and serve with cucumber cubes.
Plate the rice-cake cubes, spoon the peanut sauce over, scatter the crushed peanuts and serve with cucumber cubes.
Why? Spooning the sauce over rather than drowning the rice cakes lets you control exactly how much you use; crunchy cucumber adds water and cuts the richness — a classic fully plant-based, lower-calorie pairing.Tip: For a bigger meal, add grilled tempeh (still vegan) — a boiled egg works too, but then it's no longer vegan.