Description
An Indonesian inspired salad with crispy tempeh and flavorful peanut-based sauce. The salad has a perfect balance of freshness from the veggies and warmth and comfort from the stir-fried tempeh and green beans.
Ingredients
Units
Scale
- 200 g tempeh
- 2 tbsp cooking oil
- 100 g green beans
- 1 bell pepper
- 1/2 cucumber
- 50 g bean sprouts
- 15 g coriander
Gado Gado Sauce ingredients
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp sugar
- 30 ml water
- Juice from 1/2 a lime
- 1 clove garlic
- 1 tsp chopped peanuts
Instructions
- Cut the tempeh into small triangle slices.
- Fry the tempeh in oil until golden brown on both sides. Remove from heat and add the green beans to the pan, stir fry with a sprinkle of salt until cooked.
- Combine the ingredients to make the Gado Gado sauce.
- Chop the bell pepper, cucumber into bite-sized pieces. Thinly slice the coriander.
- Assemble the salad with the cooked tempeh, green beans, bell pepper, cucumber slices, bean sprouts and coriander. Drizzle on the sauce and some (optional) chopped peanuts for garnish.
Notes
Other variations of the veggies could be radish, blanched spinach, mushroom or any veggies you have on hand.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Asian, Indonesian