Gado Gado Tempeh Bowl

Serves: 4

cooking time: 30 minutes (+2-8 hours marinade time)

plant count: 13

Ingredients

400g Tempeh Meades Traditional Tempeh

Tempeh Marinade

100ml Soy Sauce

100ml Maple Syrup

Peanut Sauce

225g Peanut Butter

190ml Coconut Milk

10g Fresh Ginger

15g Fresh Garlic

15ml Kecap Manis

x1 Lime (Juice +Rind)

X1 Red Chilli

Sesame Lime Dressing

20ml Olive Oil

20ml Sesame Oil 

15ml Lime Juice

15ml Maple Syrup

Salt & Pepper

For the Salad:

X2 Vine Tomato

1/2 Cucumber

Handful of Radishs

Handful of Beansprouts

1/2 Hispi Cabbage 

Squeeze of Lemon

Salt

Method

First up, defrost a block of Tempeh Meades traditional soy tempeh and cut into cubes. In a bowl, whisk together soy sauce and maple syrup to make the tempeh marinade, pour this over the cubes and leave to marinate. This should be done a few hours ahead of serving to allow the marinade to soak in, for best results leave overnight in the fridge.

Finely shred the hispi cabbage and pop into a sieve. Boil a full kettle of water and slowly pour over the cabbage to soften it. Season with pinch of salt and a squeeze of lemon and set aside to cool whilst you prepare the dressing and peanut sauce.

Next, the sesame lime dressing; combine olive oil, sesame oil, lime juice and maple syrup and either whisk together or pulse in a food processor. Put aside for later.

For the peanut sauce, start by adding garlic, ginger, chilli and lime juice and rind to a food processor and blend into a paste. Add a little bit of olive oil to loosen if its too thick. Next add the peanut butter, coconut milk and kecap manis and blend into a creamy sauce and set aside for serving. 

If you don’t have kecap manis you can easily make some ahead of time by dissolving brown sugar in soy sauce over a low heat for 2-3 mins.

Now to prepare the salad; start by halving the cucumber lengthways and scooping out and discarding the flesh with a teaspoon, then cut into thin matchsticks. Halve the tomatoes, then quarter the halves.

Top and tail the radishes and thinly slice then add to a bowl with the tomatoes, cucumber matchsticks and a big handful of beansprouts. Add the sesame lime dressing, season with salt and pepper to taste, give it all a good mix then leave for 5-10 mins to come to room temperature whilst cooking the tempeh!

Bake or air fry the tempeh cubes for 8-10 mins at 180c until golden.

To serve; put a big dollop of peanut sauce in the middle of a plate or bowl and smear around in a circle with the back of a spoon. Next pile the hispi cabbage in the middle and then layer on the salad in small handfuls to create some height, top with baked tempeh and if your feeling fancy garnish with some fresh coriander!