Gado-Gado with Tempeh and Peanut Dressing

Ingredients

• 200 g Tempeh
• 2 large Egg
• 150 g Green beans
• 1 medium Carrots
• 1 medium Cucumber
• 3 tbsp Peanut butter
• 1 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tbsp Lime juice
• 1 clove Garlic
• 4 tbsp Water
• 0.25 tsp Salt(optional)
• 1 tsp Vegetable oil(optional)
• 0.25 tsp Chili flakes(optional)

Instructions

1. 1

   Prep (about 20 minutes): Cut tempeh into 1 cm slices. Trim green beans and cut into 2–3 cm pieces. Slice carrots into thin ribbons or matchsticks. Slice cucumber into bite-size pieces.

2. 2

   Cook vegetables (about 5 minutes): Bring a pot of salted water to a boil. Blanch green beans and carrots until bright and just tender (about 3–4 minutes). Drain and cool briefly under running water.

3. 3

   Cook tempeh (about 8 minutes): Heat oil in a skillet over medium heat. Pan-fry tempeh until golden on both sides, about 6–8 minutes. Remove from heat.

4. 4

   Cook eggs (about 2 minutes): In the same pot, boil eggs until just set to your preference (about 9–10 minutes for hard-boiled; for a quick set, use soft-boiled style). For this easy timing, use hard-boiled eggs: cool, peel, and halve.

5. 5

   Make peanut dressing (about 5 minutes): In a bowl, whisk peanut butter, soy sauce, brown sugar, lime juice, grated garlic, water, and chili flakes until smooth. Add a pinch of salt if needed.

6. 6

   Assemble (about 5 minutes): Arrange blanched vegetables, cucumber, and tempeh on plates. Top with egg and drizzle generously with peanut dressing.