Vegan Gado Gado Salad with Tempeh

This is a colorful and tasty vegan version of the traditional Indonesian Gado Gado salad. It has fresh vegetables, marinated tempeh cubes, and a creamy peanut sauce.

Ingredients:

• 200g tempeh, sliced into cubes
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 4 cups mixed greens spinach, kale, lettuce
• 1 cup bean sprouts
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/4 cup roasted peanuts, chopped
• 1/4 cup crispy fried shallots
• For the peanut sauce:
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup water, or as needed

Instructions:

Put soy sauce, maple syrup, lime juice, and sesame oil in a bowl and mix them together

Put in the tempeh cubes and let them sit for 15 minutes

Warm up a pan that doesnt stick over medium heat

Put in the tempeh cubes that have been marinated

Cook for 5 to 7 minutes, or until all sides are golden brown

Put away

Put mixed greens, bean sprouts, cucumber, carrot, and red bell pepper in a large salad bowl

Mix peanut butter, soy sauce, maple syrup, lime juice, garlic, and ginger in a bowl using a whisk

Slowly add water until the consistency you want is reached

Add peanut sauce to the salad and toss it around to coat it all

Put cooked tempeh cubes, chopped peanuts, and crispy fried shallots on top of the salad

Serve right away and enjoy