Gado Gado Bowl with Tempeh

Gado-Gado is a traditional Indonesian dish made up of lots of raw or lightly cooked veggies accompanied by a source of protein. But that’s not all, what makes this dish truly irresistible is the creamy, spicy peanut butter sauce that has the power to make any plain vegetables alluring. If you want to include more vegetables in your diet in an extremely delicious way this recipe is for you!

Furthermore, what we love about this recipe is that it is as versatile as it is healthy. For the vegetables you can use absolutely any vegetables in season or in your fridge. Go have a look in your fridge first and join the food waste reduction initiative.

Preparation time 20 min
Cooking time 30 min
Serve this recipe fresh

Ingredients (3 servings)


  • 4 tbsp Peanut butter
  • 3 tbsp Water (adjust to desired consistency)
  • 1 1/2 tbsp Soy sauce
  • 1/2 tsp Maple syrup
  • 1 tsp Sriracha hot chili sauce (optional)
  • 1/2 fruit Lime juice


  • 3/4 cup Brown rice, uncooked


  • 2 cup Mixed salad greens, raw (thinly sliced)
  • 1 medium Carrots, raw (shredded)
  • 1 regular Cucumber, raw (cubed)
  • 1 cup Mung bean sprouts, boiled, with salt
  • 1 cup Corn, sweet, yellow, canned, no salt added
  • 1/4 cup Peanuts, roasted, salted (chopped)


  • 1 block Tempeh
  • 3 tbsp Soy sauce
  • 1/2 fruit Lime juice
  • 1 tbsp Maple syrup
  • 1 tsp Sriracha hot chili sauce
  • 1 tbsp Grapeseed oil (cooking oil)

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  1. Cook the rice
    Bring water to a boil and stir in the rice and a pinch of salt. Cook according to the packet instructions.
  2. Prepare the tempeh
    To remove bitterness from the tempeh and to open its pores to absorb the flavours of the marinade plunge the tempeh into a small pot of boiling water and simmer gently for 10 minutes.
  3. Marinade the tempeh
    Create the marinade by mixing together the soy sauce, lime juice, maple syrup and chili sauce. Then cut tempeh into bite sized slices (0.5 cm / 0.2 inch) and let them marinate for at least 30 minutes.
  4. Heat the cooking oil in a medium-sized skillet over medium-high heat. Once hot, pan fry the drained tempeh until golden brown on both sides.
  5. Prepare the dressing
    In the meantime, prepare the dressing by whisking together the peanut butter, water, soy sauce, maple syrup, chili sauce and lime juice.
  6. This step is totally optional but if you want, you can stir fry the sweet corn and mung bean sprouts for about 1 - 2 minutes.
  7. Assemble
    To serve divide between serving bowls the rice, green salad, shredded carrot, cubed cucumber, mung beans sprouts, sweet corn and tempeh. Drizzle with peanut dressing and sprinkle with chopped peanuts. Enjoy!
  8. How to store
    Store the leftovers separately, in airtight container, in the refrigerator for up to 3 days. Prepare the vegetables just before serving.

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One serving contains 699 calories, 35 grams of protein, 33 grams of fat, and 76 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.