Tempeh Gado Gado

A brown bowl filled with colourful foods, brown sticks, boild egg halves, green veges and limes. Small bowls of peanuts, sauce and a spoon around it on wood background.

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.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dinner

Servings

Ingredients

500 g Tonzu Organic Tempeh cut into thin slices
2 tbsp Tamari
1 tsp Olivado Avocado Cooking Oil
2 Brown Onions diced
2 Garlic Cloves crushed
250 ml Chantal Organics Coconut Milk
100 g Chantal Organics Smooth Peanut Butter
Salt to taste

To Serve

Microwave Pouch of SunRice Brown Rice
Steamed Veggies green beans, kale
Alison’s Pantry Natural Redskin Peanuts
1 Lime cut into wedges
1 Red Chilli sliced
2 Woodland Eggs soft boiled, peeled and halved
2 Radishes thinly sliced
A handful of Superb Herb coriander

Instructions

Fry tempeh slices in the oil for about 5 minutes while sprinkling over with tamari. Set aside.
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.
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.