Peanut Curry with Coconut Milk and Tempeh

Cook the rice according to package instructions. Cut the tempeh into small cubes. Finely chop the onion, mince the garlic, and grate the fresh ginger.

Heat the sesame oil in a large pan, add the onion and cook for about 2 minutes until softened. Add the garlic and ginger, then cook for another 30 seconds.

Stir in the red curry paste and peanut butter; cook briefly to release all the flavors.