Tempeh Gado Gado Salad

by | Apr 8, 2019

Ingredients

PEANUT SAUCE:

  • ½ cup peanut butter (organic)
  • 4 tsp coconut aminos, (or tamari
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 1 heaped tsp tamarind paste (sticky brown acidic pulp from the pod of a tree of the pea family, widely used as a flavoring in Asian cooking.)
  • 3 tsp chili paste

GADO-GADO SALAD BOWLS

  • 2 blocks organic tempeh
  • 2 cups cooked brown rice
  • 2 cups broccoli
  • 2 cups long green beans
  • 2 tbsp sesame oil (coconut or avo oil work)
  • 1 cup mung bean sprouts
  • 1 corn on the cob, kernels shaved off (canned works)
  • 2 cups cucumber, finely sliced
  • 6 cups lettuce leaves, chopped
  • 6 radishes, finely sliced
  • 1 carrot, ribbonned or julienned
  • 2 tbsp peanuts, crushed
  • a handful of fresh cilantro, chopped small

Directions

Dressing

1) Mix all the sauce ingredients in a medium mixing bowl. Add enough cold water to achieve a thick sauce. Set aside.

 

Tempeh

1) Heat up 1-2 tbsp of oil in a frying pan, pan fry the tempeh until browned on both sides or bake it in a 200° C / 390° F oven for about 30 minutes, until lightly browned.

 

ASSEMBLY

1) Cut the broccoli and long green beans into same sized pieces.

2) Heat up a wok with a small amount of oil.

3) Add the broccoli. Stir-fry for 1 minute, add the green beans and sprouts for 2 minutes. Finally add the shaved corn kernels for another minute.

4) Divide all the raw and stir-fried veggies between two bowls. Drizzle with the peanut sauce, sprinkle with crushed peanuts and fresh coriander.

 

Talk about it in the forums!