Gado gado with yellow rice & tempeh
Gado gado with yellow rice & tempeh
825kcal Per person
37g Protein
95g Carbs
33g Fat
22g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ teaspoon turmeric (1 g)
- 6 ounces green beans (frozen) (168 g)
- ½ cucumber
- 2 ounces bean sprouts (56 g)
- 2 ounces corn (56 g)
- 3 ounces tempeh (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon peanut butter (20 g)
- 3 tablespoons water (45 ml)
- ½ tablespoon soy sauce (8 ml)
- ½ teaspoon honey (3 g)
- ½ teaspoon Sriracha sauce (3 ml)
Preparing this recipe
- Cook the rice together with the turmeric in a pot of water according to the instructions on the package.
- Add the green beans to a pot of boiling water and cook for about 8 minutes until tender.
- Slice the cucumber into half-rounds. Place the bean sprouts in a sieve and pour boiling water over them. Let them drain. Place the bean sprouts in a deep plate or bowl. Rinse the corn in cold water in the sieve and let it drain. Cut the tempeh into cubes.
- Heat the oil in a pan and fry the tempeh cubes for 3-4 minutes until golden brown.
- Make the peanut dressing by mixing the peanut butter with the water, soy sauce, honey and Sriracha in a small bowl.
- Spoon the rice onto the plate with the bean sprouts and add the green beans, cucumber, corn and tempeh cubes. Sprinkle some salt and pepper over the plate. Drizzle the peanut dressing over the gado gado or serve it on the side.
Tip van FitChef
The gado gado is delicious with a squeeze of lime juice.
