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 –
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Wooden spoon
- Measuring spoon
- Measuring cup
- Spatula
- Microwave
- Steamer basket
- Colander
- Slotted spoon
- Stove
- Plate
- Serving bowl
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
- 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
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