Gado Gado with Sticky Tempeh
with cabbage, egg and peanut sauce
This recipe provides 253 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Carrot
100 g
Chopped sweetheart cabbage
75 g
Quick-cook brown rice
1 piece
Egg
(Contains: Ei)
½ piece
Red onion
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
½ piece
Persian cucumber
80 g
Peanut sauce
(Contains: Soja, Pinda's)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan (see Tip).
- Grate the carrot. Boil the carrot and cabbage for 1 - 2 minutes. Use a slotted spoon to take the veggies out of the pan, then rinse with cold water and set aside.
- Cook the rice for 10 - 11 minutes, then drain and set aside.
- Rinse the eggs and boil them with the rice for the last 7 - 8 minutes. Rinse under cold water.
Tip: to save time, use a kettle instead.
- Cut the onion into half rings.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the tempeh and onion for 4 - 5 minutes. Deglaze with the ketjap and soy sauce (see pantry for amount).
- In the meantime, cut the cucumber in half lengthways and remove the seeds. Cut into crescents.
- Roughly chop the peanuts.
- Move the tempeh to one side of the pan, then heat the peanut sauce on the other side of the pan for 1 - 2 minutes.
- Peel and halve the eggs.
- Serve the rice on deep plates.
- Serve the carrot, cabbage, cucumber, tempeh, onion and eggs over the rice.
- Drizzle the eggs with soy sauce to taste.
- Serve with the peanut sauce and garnish with the peanuts.
