Name: Gado Gado Salad with Tempeh
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: 100 g peanut butter; 4 tsp tamari ((if GF) or soy sauce); 1 tbsp maple syrup (or coconut sugar); 2 tbsp lime juice (juice of 0.5 lime); 1 tsp tamarind paste ((strength varies)); 3 tsp sambal oelek ((or other chilli paste), adjust to taste); 200 g tempeh ((or firm cotton tofu, pressed)); 3 tbsp tamari ((if GF) or soy sauce); 2 tbsp lime juice; 1 tbsp maple syrup; 2 tbsp rice bran oil (hot smoke oil (optional)); 50 g tenderstem broccoli; 50 g long green beans; 1 tbsp rice bran oil (hot smoke oil); 1 cup mung beans (sprouts); 1 null cob of corn (kernels shaved off); 0.25 null cucumber (English (long), finely sliced); 6 null lettuce leaves (cos, chopped); 6 null radishes (finely sliced); 1 null carrots (ribboned or julienned); 2 tbsp roasted peanuts (crushed); 1 handful fresh coriander (chopped small)

Instructions

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1

Mix all peanut butter (100 g), tamari (4 tsp), maple syrup (1 tbsp), lime juice (2 tbsp), tamarind paste (1 tsp), and sambal oelek (3 tsp) in a medium bowl.
2

Add cold water until a thick sauce is achieved. Set aside.
3

Submerge the tempeh (200 g) in boiling water and simmer for min (10). Drain and cool to reduce bitterness.
4

Prepare marinade by mixing tamari (3 tbsp), lime juice (2 tbsp), and maple syrup (1 tbsp) in a medium bowl.
5

Slice tempeh (200 g) into 0.5 cm (0.2 inch) pieces and marinate for at least min (30), spooning marinade over occasionally.
6

Heat rice bran oil (2 tbsp) in a small frying pan.
7

Pan-fry the tempeh (200 g) until browned on both sides or bake in a 200°C / 390°F oven for approximately min (30) until lightly browned.
8

Cut tenderstem broccoli (50 g) and long green beans (50 g) into similar-sized pieces.
9

Heat a wok with rice bran oil (1 tbsp).
10

Stir-fry tenderstem broccoli (50 g) for min (1). Add long green beans (50 g) and mung beans (1 cup) for min (2). Finally, add of corn (1 cob) kernels for another min (1).
11

Arrange all raw and stir-fried vegetables, including cucumber (0.25), leaves (6 lettuce), radishes (6), and carrots (1), in two bowls. Drizzle with the prepared peanut sauce, then sprinkle with roasted peanuts (2 tbsp) and fresh coriander (1 handful).