Gado-Gado Tempeh Bowl
Thu, 5 February 2026
Gado-Gado Tempeh Bowl
Serves 2
Ingredients
Bowl
• 1–2 cups cooked rice (optional)
• 1 cup cabbage, shredded
• 1 cup bean sprouts
• 1 cup green beans, blanched
• 1 cup spinach
• 1 cucumber, sliced
Tempeh
• 200 g tempeh, cubed or sliced
• 1 tbsp soy sauce
• Oil, for frying or air-frying
Peanut Sauce:
Spice Paste
• 1 tbsp oil
• 3–4 tbsp chili powder
• 1½ tbsp coriander powder
• ¾ tsp cumin powder
• 3 stalks lemongrass (white part only), cut into 1-inch pieces
• ¾-inch galangal, sliced
• 4 cloves garlic, peeled
• 3 shallots, peeled
• ½ tsp salt
• 1½ tbsp sugar
Other
• 1 cup crushed peanuts
• 200 ml coconut milk
• Salt and sugar, to taste
Peanut Sauce Method
1. Blend all spice paste ingredients into a smooth paste, adding a little water if needed.
2. Heat oil in a pan. Stir-fry the spice paste until fragrant and the oil begins to separate.
3. Add crushed peanuts and coconut milk. Stir well and bring to a gentle boil.
4. Cover, reduce heat, and simmer for 5–10 minutes.
5. Season with salt and sugar to taste. Remove from heat and set aside.
Bowl Method
1. Pickle the vegetables
Place cabbage, bean sprouts, green beans, and spinach in separate bowls.
Add lime juice and a little sugar, toss gently, and let sit for 1 minute.
2. Cook the tempeh
Toss tempeh with soy sauce. Fry or air-fry until golden and crispy.
3. Assemble
Add rice to serving bowls (if using).
Arrange pickled vegetables, cucumber, and tempeh on top.
4. Serve
Spoon peanut sauce generously over the bowl and serve immediately.
