Tempeh & Tofu Salad with Peanut

Name: Tempeh & Tofu Salad with Peanut
Prep time: 34 min
Cook time: 47 min
Total time: 1 h 20 min
Yield: 1 serving
Ingredients: 80 g Potatoes; 60 g Green Lettuce; 40 g Firm Tofu; 40 g Tempeh; 40 g Spinach; 36 g Tomatoes; 30 g Soybeans; 30 g Cucumber; 30 g Bean Sprouts; 20 g Eggs; 18 g Water; 12 g Peanuts; 12 g Peanut Butter; 10 g Sweet Corn; 6 g Shallots; 4 g Brown Sugar; 4 g Lemons; 3 g Tamarind; 3 g Lemon Juice; 3 g Olive Oil; 2 g Crackers; 1 g Maple Syrup; 1 g Oyster Sauce; 1 g Soy Sauce; 1 g Garlic; 0 g Curry Powder; 0 g Salt

Tofu & seitanMedium (30–60 min)To impress

Calories: 548kcal
Protein: 36g
Carbs: 46g
Fat: 30g
Total time: 80min

Per serving · 34 min hands-on, 47 min waiting

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Ingredients

Servings

80 g Potatoes
60 g Green Lettuce
40 g Firm Tofu
40 g Tempeh
40 g Spinach
36 g Tomatoes
30 g Soybeans
30 g Cucumber
30 g Bean Sprouts
20 g Eggs
18 g Water
12 g Peanuts
12 g Peanut Butter
10 g Sweet Corn
6 g Shallots
4 g Brown Sugar
4 g Lemons
3 g Tamarind
3 g Lemon Juice
3 g Olive Oil
2 g Crackers
1 g Maple Syrup
1 g Oyster Sauce
1 g Soy Sauce
1 g Garlic
0 g Curry Powder
0 g Salt

about €1.96 per serving

Instructions

Roast the Peanuts

2 min hands-on15 min waiting
- Preheat the oven to 160°C (320°F).
- Spread the peanuts evenly on a baking tray and roast for 15-20 minutes until lightly golden. Set aside to cool.
Cook the Potatoes

3 min hands-on15 min waiting
- Place whole potatoes with skins in a pot, fill with water, and season with salt.
- Bring to a boil, then simmer until fork-tender, about 15-20 minutes. Cool slightly and slice into quarters.
Boil the Eggs

3 min hands-on7 min waiting
- Add eggs to boiling water and cook for 7 minutes for a slightly soft center.
- Transfer to cold water, crack shells, soak, peel, and cut in half.
Blanch the Vegetables

4 min hands-on4 min waiting
- Blanch soybeans sprouts in boiling water for 2 minutes, then set aside.
- Halve green soybeans, boil for 2 minutes, and set aside.
- Blanch spinach for 30 seconds, drain, and press to remove excess water.
Prepare Tofu and Tempeh

5 min hands-on6 min waiting
- Slice tempeh into matchsticks and tofu into cubes.
- Heat olive oil in a pan, add tempeh, tofu, and salt. Cook until golden and crispy, about 2 minutes per side.
- Add minced garlic, stir-fry for 1 minute, drizzle maple syrup, toss, and cook for 30 seconds. Remove from heat.
Make the Dressing

3 min hands-on
- Combine peanut butter, tamarind paste, brown sugar, soy sauce, lemon juice, oyster sauce, curry powder, and water in a bowl.
- Whisk until smooth and creamy, adjusting water for consistency. Taste and adjust seasoning.
Slice Fresh Vegetables

5 min hands-on
- Halve cherry tomatoes.
- Slice cucumber into rounds.
- Cut lettuce into wedges.
- Slice lemons into wedges for serving.
Assemble the Salad

6 min hands-on
- Arrange lettuce leaves on plates in a circular pattern.
- Place spinach, beansprouts, soybeans, tofu, tempeh, potatoes, cucumber, tomatoes, and eggs around the plate.
- Spoon dressing into the center.
Add Garnishes

2 min hands-on
- Sprinkle roasted peanuts and crispy shallots over the salad.
- Add sweetcorn kernels and serve with lemon wedges.
Serve the Salad

1 min hands-on
- Drizzle additional dressing over components if desired. Serve immediately.
- Cooking tips:
- For crispier tofu and tempeh, press them before cooking to remove excess moisture.
- Ensure all vegetables are blanched briefly to maintain their vibrant color and slight crunch.
- Adjust the dressing’s sweetness, tanginess, or saltiness to suit your palate by tweaking the sugar, tamarind, or soy sauce proportions.
- To save time, prepare the dressing and roast the peanuts in advance.