Ingredients:
– 70 grams of brown rice
– ½ teaspoon turmeric (1 g)
– 150 grams of green beans (frozen)
– ½ cucumber
– 50 grams of bean sprouts
– 50 grams of corn
– 1 tablespoon (olive) oil (10 ml)
– 90 grams of tempeh, soy sauce
– 1 tablespoon peanut butter (20 g)
– ½ tablespoon soy sauce (5 ml)
– ½ teaspoon honey (4 g)
– ½ teaspoon sambal (3 g)
Preparation:
Cook the rice together with the turmeric in a pan of water until done according to the instructions on the packaging.
Add the green beans to a pan with plenty of water and cook for about 8 minutes until done.
Cut the cucumber in half slices. Put the bean sprouts in a colander and pour boiling water over them. Let them drain. Place the bean sprouts on a deep plate or dish. Then rinse the corn in the colander with cold water and let them drain.
Heat the oil in a pan and fry the tempeh cubes for 3-4 minutes until golden brown.
Make the peanut dressing by mixing the peanut butter, 3 tablespoons of boiled water, the soy sauce, honey and sambal in a bowl.
Scoop the rice onto the plate with the bean sprouts and add the green beans, cucumber, corn and tempeh cubes. Sprinkle some salt and pepper over the plate. Spread the peanut dressing over the gado gado or serve it separately.
– Kcal: 866
– Protein: 33g
– Carbohydrates: 85g
– Fat: 44g
– Dietary fiber: 21g
This recipe was made possible by FitChef
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