Indonesian Gado Gado Tempeh Salad

Informations supplémentaires

30 min. | 905 kcal | easy | Spicy, Vegetarian | Printable version

1. Setup Caution hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the garlic, the chili pepper and the peanuts. Cut the potatoes, the eggs and the lime in half. Slice the cucumbers.

2. Cook the potatoes Bring a pot of water to a boil. Add the potatoes and cook for 10-12 minutes or until tender. Drain and set aside.

3. Cook the tempeh In a pan over medium-high heat, add a drizzle of olive oil. Add the tempeh cubes and cook for 2-3 minutes on each side. Remove and set aside.

4. Cook the spinach In the same pan, add the spinach. Cook for 2-3 minutes. Season with salt and pepper

5. Make the sauce In a small pot, add the peanut butter, the garlic, the curry paste, to taste (caution! spicy), the coconut milk, 1 tbsp. of sugar and 1 tbsp. of water. Bring to a boil then lower the heat and cook until you obtain a smooth sauce, around 1-2 minutes. Season with salt and add the lime juice, to taste.

6. Plate your dish Serve the tempeh with the potatoes, the spinach, the cucumbers and the eggs. Garnish with the sauce, the peanuts and the chili peppers. Bon apppétit!

300gCubed Tempeh

200gFingerling Potatoes

2unitEgg

15mlRed Curry Paste

1unitGarlic Clove(s)

15mlPeanuts

80gBaby Spinach

60mlPeanut Butter

200mlCoconut Milk

2unitLebanese Cucumber(s)

1unitFresh Chili Pepper

1unitLime

What you need Pans, Bowl.

905 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 55g

18%

fat 60g

92%

cholesterol 183mg

61%

fiber 7g

28%

protein 50g

saturated 29g

145%

sodium 341mg

14%

sugar 9g

trans 0g