Gado Gado Bowls with Almond Butter Satay Sauce
by Nicola Galloway
Fried Tempeh is the traditional ‘protein’ addition to this meal but tofu can also be used. Tempeh is made from naturally fermented whole soybeans that are pressed into a block ready for slicing and cooking. We can’t get enough of this Gado Gado recipe featuring our almond butter from the lovely Nicola Galloway at Homegrown Kitchen.
- 250g tempeh or tofu, sliced into 5mm strips
- 4 medium potatoes or 2 kumara, cut into wedges
- 1 tbsp Chantal Organics Tamari Soy Sauce
- Chantal Naturals Sea Salt Fine and Cracked Pepper Corns
- 2 tsp Chantal Organic Coconut Oil
Almond Butter Satay:
- 4 tbsp Chantal Organics Almond Butter or Smooth Peanut Butter
- 3/4 cup Chantal Organics Coconut Cream
- Juice of 1 lime
- 1 Tbsp Chantal Organics Tamari Soy Sauce
- 1 tsp Chantal Organics Brown Rice Syrup
- 1 tsp fresh ginger, finely grated pinch or cayenne (optional)
- 4 boiled eggs, peeled and halved
- 2 carrots, grated
- 1/2 Chinese cabbage, thinly shredded
- black sesame seeds to garnish
1. Preheat the oven to 200C.
2. On a large lined baking tray arrange a single layer of tempeh on one half and the potatoes or kumara wedges on the other half.
3. Drizzle the tempeh with tamari, season the potatoes, and dot the whole tray with coconut oil.
4. Roast for 25 minutes, carefully flipping the tempeh and vegetables after 15 minutes.
5. Make the almond butter sauce: Place all the ingredients in a small saucepan, whisking to combine.
6. Gently cook over a low heat until it reaches a simmer and remove from the heat.
7. Check taste adding extra tamari, lime juice or sweetener if needed. Pour into a small bowl.
8. Arrange the tempeh, roasted potato/kumara, boiled eggs and fresh vegetables in bowls. Garnish with black sesame seeds and serve warm with dollops of almond butter satay.
*Leftover sauce can be kept in a jar in the fridge and used as a dip or spread.