Rinse 1.5 cups (285 g) dry rice until the water is mostly clear. Cook it in a covered saucepan according to the package instructions.

Finely chop 1 scallion and the thumb-sized piece of fresh ginger. Cut 1 broccoli into bite-sized florets and slice 300 g mushrooms.

Crumble 400 g tempeh into a mixing bowl. Use tofu instead if preferred.

Add 1/2 tablespoon oil for crumbles, 1 teaspoon ground cumin, 2 teaspoons soy sauce, and salt to the crumbled tempeh. Mix until evenly coated.

Air-fry the seasoned tempeh at 200°C (392°F) for 20 minutes. Stir the crumbles halfway through cooking.

Heat 1 tablespoon cooking oil in a frying pan over medium heat. Sauté the chopped scallion, fresh ginger, and 1 teaspoon red curry paste until fragrant.

Add the broccoli and mushrooms to the frying pan. Sauté for 5 to 10 minutes, until the broccoli is tender-crisp and the mushrooms have softened.

Mix 1 tablespoon peanut butter with 200 ml water in a measuring jug until mostly smooth. Pour the peanut mixture into the vegetable stir-fry.

Simmer the curry until the peanut sauce lightly coats the vegetables. Season with salt, 1 tablespoon lime juice, and a pinch of sugar.

Divide the cooked rice among 3 bowls. Spoon the broccoli peanut curry over the rice and top with the air-fried tempeh crumbles.