Tempeh Crumbles With Coconut Rice

When crumbled into pea-size pieces, tempeh cooks fast and sizzles into crispy nubbins in the process. And when you add roasted peanuts and store-bought chili crisp, the textural allure goes off the charts. While any brand of chili crisp works, we’re partial to Lao Gan Ma for its bold umami flavor, funk, and generous heat. Of course, you’ll need something to offset that spiciness—the creamy coconut rice and quick-pickled cucumbers offer cooling relief between bites.