Gado-Gado Bowl
Ingredients
- 200g tempeh
- 2tbsp tamari soy sauce
- 1tbsp ginger
- for the veggies
- red cabbage
- lettuce
- red bell pepper
- cucumber
- coriander
- for the dressing
- 3 tbsp peanut butter
- 1 tbsp tamari (if the peanut butter isn’t salted)
- 1 tbsp lime juice
- 1/2 tbsp sweetener (i use date sugar but works with maple)
Preparation
Preheat the oven to 356F/180C
Boil the tempeh for 10 minutes, in meanwhile mix the tamari & minced ginger in a bag or a sealable box
Cook the glass noodles according to the package (when they are done, cool them immediately with cold water, then let them drain)
When the tempeh is done boiling, chop it into small cubes and add them into the bag or sealable box, give it a shake and let marinade for 15 minutes
Add the tempeh cubes on a baking sheet and bake for about 20 minutes or until they are dark brown
In meanwhile make the peanut butter dressing by combining peanut butter, tamari (if the peanut butter isn't salted), lime and sweetener. Stir with a spoon and add small amounts of water until your desired consistency is reached, set aside
Chop the lettuce, red cabbage and coriander, slice the cucumber and bell pepper
When the tempeh is done, assemble your bowls starting with lettuce and place glass noodles, bell pepper, cucumber and red cabbage in sections. Finish off with the tempeh, coriander and peanut butter dressing