Nutari
Indonesian Gado-Gado with Tempeh Crisps
Warm or cold mixed vegetables and boiled eggs drizzled with thick peanut sauce and topped with crispy fried tempeh for texture and plant protein.
420kcal
28gProtein
32gCarbs
22gFat
6gFibre
Ingredients
- 250g tempeh, cut into thin slices
- 150g green beans, cut into 2-inch pieces
- 150g cabbage, shredded
- 100g carrot, julienned
- 100g cucumber, sliced
- 2 potatoes, boiled and cubed
- 2 eggs, hard-boiled
- 150g peanut butter
- 1 tbsp palm sugar
- 1 tbsp lime juice
- 1 red chili, minced
- 2 tbsp water
- vegetable oil for frying
- salt to taste
Method
- Deep-fry tempeh slices in hot oil until golden and crispy, 5 minutes; drain on paper towels.
- Blanch green beans in boiling salted water for 3 minutes; drain and cool slightly.
- Whisk peanut butter, palm sugar, lime juice, chili, and water until smooth.
- Arrange blanched green beans, cabbage, carrot, cucumber, potato, and halved eggs on a plate.
- Drizzle generously with peanut sauce and top with crispy tempeh pieces.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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