Ingredients
For the sauce
- Tinned coconut milk |125ml|
- Peanut butter, smooth or crunchy |125g|
- Palm sugar |1 tbsp| (I used liquid palm sugar)
- Sambal |1 tbsp|
- Sweet soy sauce |1 tbsp|
- Lime |1| juice
- Salt | | to taste
For the salad – this is totally customisable
- Tempeh |200g|
- Green beans |200g|
- Cucumber |½|
- Carrots |2|
- White cabbage |¼|
- Beansprouts |150g|
- Thai crackers |handful| (plant-based)
Garnish
- Roasted peanuts or crispy onions
Ingredients
For the salad
Method
Cook tempeh
- Slice the tempeh into 0.5-1cm thick slices
- Heat a generous drizzle of oil in a large frying pan over a medium high heat
- Add the tempeh and a generous pinch of salt and fry on both sides for a few minutes until deep golden brown and crispy
- Set aside
Prep veg
- Trim the green beans
- Thinly slice the cucumber
- Julienne or coarsely grate the carrot
- Shred the cabbage
Blanch veg
- Bring a saucepan of lightly salted water to the boil, blanch the green beans for 1 minute then place in iced water
- I kept the rest of my veg unblanched for a crunchier salad but you can repeat this blanch and refresh process with the carrot, cabbage and beansprouts too, if desired
Make sauce
- Add all of the sauce ingredients to a small bowl or saucepan and whisk well until smooth
- Taste and season with salt and pepper
- Optionally simmer this for a couple of minutes for a slightly thicker sauce
Assemble
- Arrange the tempeh, carrots, cucumber, cabbage, beans, beansprouts and prawn crackers on platter or in a bowl
- Drizzle the peanut sauce over and dive in or mix through
Method
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gado-gado