Vega Gado Gado with Tempeh

Ingredients

• 4 eggs
• 200 grams tempeh
• 300 grams green beans
• 1 cucumber
• 2 carrots
• 4 handfuls of bean sprouts
• 4 cups cooked rice
•  For the peanut sauce:
• 200 grams peanut butter
• 1 clove of garlic
• 1 lime
• 2 tablespoons soy sauce
• 1 teaspoon sambal
• 200 ml coconut milk

Instructions

1. 1 Boil the eggs hard for 8 minutes, cool them under cold water and peel them.
2. 2 Cut the tempeh into cubes and fry them in a little oil until golden brown and crispy.
3. 3 Blanch the green beans in boiling water until al dente.
4. 4 Cut the cucumber and carrots into strips.
5. 5 For the peanut sauce, squeeze the garlic and mix it with the peanut butter, lime juice, soy sauce, sambal and coconut milk in a saucepan. Heat over low heat until smooth sauce.
6. 6 Divide the rice, vegetables, tempeh and eggs over four plates and pour the peanut sauce over them. Enjoy your meal!