Tempeh Gado Gado
We’re totally in love with this 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 prefered steamed veggies.
Ingredients
500g organic tempeh, cut into thin slices (we love Tonzu)- 2 tbsp Chantal Organics Tamari Soy Sauce
- 1 tsp avocado cooking oil (we love Olivado)
- 2 Brown Onions, diced
- 2 Garlic Cloves, crushed
- 250ml Chantal Organics Coconut Milk
- 100g Chantal Organics Smooth Peanut Butter
- Salt, to taste
- To Serve:
- Microwave pouch of brown rice (We love SunRice)
- Steamed Veggies (green beans, kale)
- Chantal Organics Peanut Roasted
- 1 lime, cut into wedges
- 1 red chilli, sliced
- 2 eggs, soft boiled, peeled and halved (We love Woodland)
- 2 radishes, thinly sliced
- A handful of coriander (we love Superb Herb)
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
