This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing.
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- 2/3 cup peanut butter, at room temperature
- 1/2 cup coconut milk
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- One 4-inch piece fresh ginger, peeled and minced
- 1 cup warm water
- 1/4 cup canola oil
- Two 8-ounce blocks tempeh, cut into 1/2-inch-thick strips
- Kosher salt
- 4 cups mesclun greens
- 2 cups mung bean sprouts (about 4 ounces)
Instructions
- Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water in a medium bowl.
- Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- Add the peanut sauce to the skillet and heat until bubbling. Season with salt.
- Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 705 |
| Total Fat | 54 g |
| Saturated Fat | 13 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 33 g |
| Cholesterol | 0 mg |
| Sodium | 817 mg |
| Serving Size | 1 of 4 servings |
| Calories | 705 |
| Total Fat | 54 g |
| Saturated Fat | 13 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 33 g |
| Cholesterol | 0 mg |
| Sodium | 817 mg |