Tempeh Gado Gado
Gado gado is an Indonesian salad of lightly cooked vegetables, boiled egg and tofu/tempeh with peanut sauce. It’s quick and healthy for a midweek dinner – though we’ll happily eat it every day of the week! Serve with your preferred steamed veggies.
Ingredients
500g organic tempeh, cut into thin slices- 2 tbsp Chantal Organics Tamari Soy Sauce
- 1 tsp avocado cooking oil
- 2 brown onions, diced
- 2 garlic cloves, crushed
- 250ml Chantal Organics Coconut Milk
- 100g smooth peanut butter
- Salt, to taste
- To Serve:
- Microwave pouch of brown rice
- Steamed Veggies (green beans, kale)
- roasted peanuts, roughly chopped
- 1 lime, cut into wedges
- 1 red chilli, sliced
- 2 eggs, soft boiled, peeled and halved
- 2 radishes, thinly sliced
- A handful of coriander
instructions
-
Step 1.
Fry tempeh slices in the oil for about 5 minutes while sprinkling over with tamari. Set aside.
-
Step 2.
Make the peanut sauce by gently frying the onions and garlic, once the onions are translucent add the coconut milk, peanut butter, tamari and salt - adjust to your personal taste.
-
Step 3.
Serve on a bed of rice with steamed vegetables of your choice and a sprinkle of peanuts on top. For a little bit of heat and zing add some lime wedges and slices of red chilli.
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Chantal Organics Products used
