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Tempeh Gado Gado

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

We’re totally in love with this tempeh gado gado. Gado gado is an Indonesian salad of lightly cooked vegetables, boiled egg and tofu/tempeh with peanut sauce.

Tempeh Gado Gado

 500 g Tempeh cut into thin slices
 2 tbsp Tamari
 1 tsp Avocado cooking oil
 2 Brown Onions, diced
 2 Garlic Cloves, crushed
 250 ml coconut milk
 100 g Smooth peanut butter
 salt to taste
To serve
 1 pouch brown rice or rice for 4
 Steamed Veggies (green beans, kale)
 red skin peanuts
 1 lime cut into wedges
 1 red chilli sliced
 2 eggs, soft boiled, peeled and halved
 2 Radishes, thinly sliced
 Handful of fresh coriander

Fry tempeh slices in the oil for about 5 minutes while sprinkling over with tamari. Set aside.


Make the peanut sauce by gently frying the onions and garlic, once the onions are translucent add the coconut milk, peanut butter, tamari and salt - adjust to your personal taste.


Serve on a bed of rice with steamed vegetables of your choice and a sprinkle of peanuts on top. For a little bit of heat and zing add some lime wedges and slices of red chilli.

Nutrition Facts

Servings 0

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