VEGAN GADO GADO SALAD WITH TEMPEH

What have you been up to this weekend!? We ambled around town on Saturday, including curry and coffee pit stops (not at the same time as that would not have been wise 😛 ) and yesterday, we did some gardening and I worked on my pizza tossing skills, which I am slowly getting the hang of. So, all in all, we had a good, relaxed weekend.
I used to hate gardening. Digging out weeds from in between pavement slabs in front of our house used to be my childhood chore and my dad was very militant and particular about it. I used to hate it and him for it (he knows) with passion. And it’s funny as Duncan’s experience of helping out with gardening as a kid isn’t too dissimilar. Despite growing up 14,000 km apart (Poland and Australia), we appear to have had similar childhood gripes.

VEGAN GADO GADO SALAD WITH TEMPEH

INGREDIENTS
PEANUT SAUCE
  • 100 g / ½ cup peanut butter (I used this brand)
  • 4 tsp tamari (if GF) or soy sauce
  • 1 tbsp maple syrup or coconut sugar
  • juice of ½ lime (about 2 tbsp)
  • 1 heaped tsp tamarind paste (strength varies)
  • 2-3 tsp sambal oelek (or other chilli paste), adjust to taste

TEMPEH
  • 200 g / 7 oz tempeh (or firm cotton tofu, pressed)
  • 3 tbsp tamari (if GF) or soy sauce
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • 15-30 ml / 1-2 tbsp hot smoke oil (I use rice bran oil), optional

GADO-GADO SALAD BOWLS
  • 50 g / 3.5 oz tenderstem broccoli
  • 50 g / 3.5 oz long green beans
  • 15 ml / 1 tbsp hot smoke oil (I use rice bran oil)
  • approx. 1 cup mung bean sprouts
  • 1 corn on the cob, kernels shaved off
  • ¼ English (long) cucumber, finely sliced
  • 6 cos lettuce leaves, chopped
  • 6 radishes, finely sliced
  • 1 carrot, ribboned or julienned
  • 2 tbsp roasted peanuts, crushed
  • a handful of fresh coriander, chopped small
INSTRUCTIONS
PEANUT SAUCE
  • Mix all the sauce ingredients in a medium mixing bowl.
  • Add enough cold water to achieve a thick sauce. Set aside.
TEMPEH
  • Plunge the tempeh into a pot of boiling water and simmer gently for 10 minutes. Drain and allow it to cool down (this step minimises the bitterness).
  • Create the marinade by mixing tamari (soy sauce), lime juice and maple syrup together in a medium mixing bowl.
  • Cut the tempeh into 0.5 cm / 0.2″ slices and place it in a bowl with the marinade. Allow the slices to marinate for as long as you can (but 30 minutes at least), spooning the marinade over the unsubmerged surfaces now and again.
  • Heat up 1-2 tbsp of neutral tasting oil in a small frying pan.
  • Once the oil comes to temperature, pan fry the tempeh until browned on both sides or bake it in a 200° C / 390° F oven for about 30 minutes, until lightly browned.
ASSEMBLY
  • Cut the broccoli and long green beans into same sized pieces.
  • Heat up a wok with a small amount of oil.
  • Add the broccoli. Stir-fry for 1 minute, add the green beans and sprouts for 2 minutes. Finally add the shaved corn kernels for another minute.
  • Divide all the raw and stir-fried veggies between two bowls. Drizzle with the peanut sauce, sprinkle with crushed peanuts and fresh coriander.