Equipment
Ingredients
gado gado sauce
- 50 g peanuts, chopped
- 27 g peanut butter
- 30 ml tamari
- 2 dried bird's-eye chillies
- 15 ml lime juice
- 1 garlic
- 13 g brown sugar
- 150 ml coconut milk, full-fat
buddha bowl
- 200 g tempeh, cut into 2cm squares
- 50 g beansprouts
- 150 g green beans, sliced
- 100 g lettuce, leaves separated
- 60 g radishes, julienned
- 75 g carrot, peeled and julienned
- 100 g cucumber, julienned
garnish
- 1 red chili, finely sliced
- 6 g cilantro
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 563 kcal
- Protein
- 31 g
- Carbohydrates
- 42 g
- Fat
- 36 g
- Fiber
- 9 g
- Sugar
- 18 g
- Sodium
- 952 mg
- Saturated Fat
- 20 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 7 g
- Potassium
- 1374 mg
- Calcium
- 235 mg
- Iron
- 7.2 mg
- Magnesium
- 188 mg
- Phosphorus
- 496 mg
- Zinc
- 2.8 mg
- Vitamin A
- 557 mcg
- Vitamin C
- 44 mg
- Vitamin E
- 2.6 mg
- Vitamin K
- 127 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.61 mg
- Niacin
- 7.1 mg
- Folate
- 118 mcg
- Water
- 387 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Reserve 5g of chopped peanuts for garnish. Combine the remaining peanuts, peanut butter, tamari, dried chillies, lime juice, garlic, brown sugar, and coconut milk in a food processor. Blend for 30 seconds until the sauce is smooth.
Place the tempeh squares in a mixing bowl. Add half of the prepared sauce and toss to coat. Let the tempeh marinate for 5 minutes.
Arrange the beansprouts and sliced green beans in a steamer. Steam for 3 to 4 minutes until the vegetables are tender-crisp.
Heat a small pan over medium heat. Fry the marinated tempeh for 5 minutes per side until golden brown, ensuring it reaches an internal temperature of 74°C (165°F).
Divide the lettuce leaves between two bowls. Layer the julienned radishes, carrots, and cucumber over the lettuce. Add the steamed beans, beansprouts, and the cooked tempeh.
Top the bowls with sliced red chili and the reserved chopped peanuts. Drizzle with the remaining sauce. Garnish with cilantro and a lime wedge.
Chef's Notes
- For an even richer sauce, toast the peanuts lightly before processing. This will enhance their natural oils and nutty flavor.
- Ensure your coconut milk is full-fat for the creamiest sauce. Light coconut milk will result in a thinner, less decadent dressing.
- Don't overcook the vegetables; they should be tender-crisp to maintain their texture and vibrant color in the bowl.
- Adjust the number of bird's-eye chilies to your spice preference. For a milder sauce, remove the seeds before processing.
- Pan-frying the tempeh until golden brown adds a delightful crispiness and depth of flavor that complements the soft vegetables and creamy sauce.
Storage
Refrigerator: 2 days — Store sauce and vegetables in separate containers to maintain texture.
Reheating: Gently warm tempeh in a pan; serve vegetables and sauce cold or at room temperature.
Troubleshooting
Sauce is too thick to drizzle
Cause: High fat content in peanut butter or coconut milk
Fix: Stir in warm water 5ml at a time until desired consistency is reached
Prevention: Use full-fat liquid coconut milk rather than coconut cream
Tempeh sticks to the pan
Cause: Pan was not sufficiently preheated or lacks enough marinade/oil
Fix: Add 5ml of neutral oil to the pan to release the tempeh
Prevention: Ensure the pan is fully heated to medium before adding tempeh
Cultural Context
Gado-gado is a popular Indonesian salad, traditionally served with a rich peanut sauce. This recipe is a modern, plant-based interpretation, drawing inspiration from the vibrant flavors and textures of the original dish, making it a healthy and satisfying meal.
