This traditional Indonesian dish means “mix-mix”—it’s all about mixing together a vibrant assortment of fresh vegetables, marinated tempeh, and a flavorful, rich peanut sauce.
- 2 tablespoons soy sauce
- 2 teaspoons agave syrup
- 1 teaspoon sriracha sauce
- ½ lemon, juiced
- 2 tablespoons sesame oil
- 2 8-ounce packages tempeh
- 1 tablespoon vegetable oil
- 1 medium onion, diced finely
- 2 garlic cloves, minced
- 2 teaspoons shredded fresh ginger
- 1 bay leaf
- ¾ cup creamy, natural peanut butter
- 1 cup water
- 1 tablespoon agave syrup
- 1 tablespoon soy sauce
- 1 large lemon, juiced
- 1 tablespoon white vinegar
- ¼ teaspoon cayenne pepper
- 3 medium, yellow potatoes, cubed
- 3 cups leafy greens (i.e., spinach, kale, bok choy)
- ¼ small head cabbage, thinly sliced
- 1 small bell pepper, thinly sliced
- 1 large radish, thinly shaved
- 1 small head broccoli, broken into pieces
- 1 ½ cups snow peas, sliced
- 1 large carrot, sliced into matchstick strips
- 1 ½ cup sprouts (alfalfa, mung, radish)
- Basil, mint leaves
- This recipe has overlapping steps, so start with the tempeh, and while it is marinating, get your peanut sauce cooking, and while that is cooking, prepare the potatoes and your veggies.
- Make Marinated Tempeh by mixing together soy sauce, agave syrup, sriracha sauce, and lemon juice in a shallow dish.
- Slice each block of tempeh into 4 squares, horizontally. Slice each of those squares into diagonal halves to make triangles. There should be a total of 16 triangles.
- Place the tempeh into the shallow dish with the marinade and allow to marinate for at least 30 minutes, while you prepare the remaining ingredients for the recipe.
- Heat the sesame oil in a skillet on medium heat, and place the marinated tempeh triangles in the skillet. Pour remaining marinade over the tempeh in the skillet. Cook the tempeh until it is golden brown on one side, turn and cook the remaining side until golden brown. Remove and set aside.
- Make the Peanut Sauce by adding oil to a medium pot and heating it. Add the onion, garlic, ginger and bay leaf and sauté, stirring frequently, for 12 minutes, until onions are very soft. Add the peanut butter, water, agave syrup, soy sauce, lemon juice, white vinegar, and cayenne pepper. Cook over very low heat, stirring frequently, until mixture is smooth and thickened (about 15-20 minutes). Remove from heat and cool slightly.
- Meanwhile, prepare the vegetables. Add the potatoes to a small pot of boiling water, and cook just until tender, but firm (about 15-20 minutes). Drain and cool.
- Prepare all of the other vegetables and divide and arrange them in 6 large individual salad bowls, or on one large platter for self-service. Start with the leafy greens as the foundation of the salad bowl, then add cabbage, slices of bell pepper, radish slices, broccoli, snow peas, carrots, and sprouts.
- Arrange cooled cooked potatoes and tempeh triangles over vegetables.
- Drizzle sauce (about 1/3 cup each) over salad, or place in a serving container for self-service.
- Garnish (optional) with basil and mint leaves.
This recipe calls for raw vegetables, but you may choose to steam some (i.e., broccoli, carrots, snow peas) until crisp-tender, according to your preference. Try to swap out other vegetables, as desired, such as: enoki mushrooms, green beans, snow peas, summer squash, and cucumbers.
- Category: Entree
- Cuisine: Indonesian, American
- Serving Size: 1 serving
- Calories: 549
- Sugar: 12 g
- Sodium: 470 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Carbohydrates: 51 g
- Fiber: 8 g
- Protein: 27 g
Keywords: vegan entree, indonesian entree, vegan indonesian food