Gado-Gado

Per serving

Calories

320

Protein

12 g

Carbs

28 g

Fat

18 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron22%
• Vitamin D5%
• B1220%
• Zinc22%
• Magnesium29%
• Omega-314%
• Folate40%
• Calcium14%
• Potassium20%
• Vitamin C58%
• Vitamin A64%
• Riboflavin46%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 100 g Tempeh
• 150 g Cabbage
• 100 g Carrots
• 100 g Green beans
• 2 whole Eggs
• 60 g Peanut butter
• 1 whole Lime
• 2 Garlic cloves

Method

1. 1

   Bring a large pot of salted water to boil. Add carrots and green beans, cook for 4 minutes. Add cabbage and cook 2 more minutes until tender-crisp. Drain and set aside.

2. 2

   In another pot, boil water and gently add eggs. Simmer for 10 minutes for hard-boiled eggs. Cool in cold water, then peel and halve.

3. 3

   Cut tempeh into 1cm thick rectangles. Heat oil in a frying pan and fry tempeh for 3 minutes per side until golden. Transfer to paper towels.

4. 4

   Mince garlic and whisk with peanut butter, lime juice, and 100ml warm water until smooth sauce forms. Season with salt and a pinch of sugar.

5. 5

   Arrange cooked vegetables on a plate. Top with tempeh pieces and egg halves. Drizzle generously with peanut sauce. Serve immediately.