Gado Gado ★★★★★2 reviews

Serves 1 | Prep time: 5 mins | Cooking time: 15 mins

INGREDIENTS

• 100g/3.52oz tempeh
• 1 medium potato, cubed
• 1/4 cup green beans, sliced
• 1/2 medium carrot, cut in thin slices
• 1/2 cup Chinese cabbage (wom bok), sliced
• 1/4 cup bean sprouts

Sauce

• 2 tsp sweet soy sauce (or use regular soy sauce plus 1 tsp sugar)
• 2 tsp fresh lemon or lime juice
• 1 Tbsp peanut butter
• 2 Tbsp low fat coconut milk or water
• 1 clove garlic, crushed
• Red chilli flakes to taste

METHOD

1. For the sauce, combine all sauce ingredients in a small saucepan. Heat over medium heat until sauce begins to bubble and thicken. (Add water if too thick.) Set aside.
2. Cut the tempeh into thin slices and fry in a little neutral oil (e.g. grapeseed or canola) and soy sauce until crisp. Set aside.
3. Place potato cubes in a steamer basket. Steam, covered, over boiling water for 5 minutes or until almost tender.
4. Add beans and carrots. Steam, covered, for 2 minutes.
5. Add cabbage and bean sprouts. Steam, covered, for 1 to 2 minutes or until cabbage just begins to wilt.
6. Arrange vegetables on a serving plate. Place tempeh over vegetables. Drizzle with peanut sauce.