Coconut Rice & Peanut Tempeh Bowl

Wash the carrot and slice it as thinly as possible using a mandoline or a sharp knife. Place the carrot slices in a clean jar with a lid. Add the vinegar, agave syrup, salt, and water, seal the jar tightly, and shake well. Set aside for about 30 minutes, or until the remaining ingredients are ready.

Cut the tempeh into thin rectangles, about ¼ to ½ inch (0.5 to 1 cm) thick and 1½ inches (3 to 4 cm) long. In a shallow bowl or baking dish, whisk together the cornstarch, soy sauce, peanut butter, rice vinegar, oil, agave syrup, and sriracha until smooth. (The peanut butter may take a minute to fully incorporate—a fork or small whisk works best.) Add the tempeh and gently turn the pieces with a spatula until evenly coated. Preheat the oven to 410°F (210°C).

Rinse the rice thoroughly under cold running water. Transfer it to a saucepan along with the coconut milk and water, cover, and bring to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and cook for 8 to 10 minutes, or until the liquid has been absorbed. Remove the pot from the heat and let the rice steam, covered, for 5 to 10 minutes, or until the remaining ingredients are ready.

Meanwhile, line a baking sheet with parchment paper and arrange the tempeh in a single layer. Bake for 12 minutes, or until lightly browned around the edges.

Meanwhile, wash the cilantro and basil, pat or spin them dry, and pick off the leaves. Leave them whole or roughly chop them, depending on your preference.

Fluff the rice with a fork and season with the zest of half a lime. Divide the rice between two bowls and top with the baked tempeh, pickled carrots, cilantro, and basil.