Indonesian Gado Gado Tempeh Salad
with hard boiled eggs, spinach, cucumbers and peanut sauce
Informations supplémentaires
30 min.
|
905 kcal
|
easy
|
|
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