- Place sliced tempeh in a shallow dish. Stir together less sodium soy sauce, sesame oil and honey in a small bowl. Pour over tempeh and marinate for 15 minutes.
- While tempeh marinates, boil potatoes until fork tender for 7-8 minutes. Drain and cool at room temperature.
- Blanch green beans in boiling water for 3 minutes. Drain and transfer to an ice bath for 5 minutes. Pat green beans dry and add to serving platter.
- Heat 1 tablespoon of cooking oil over medium heat in a medium skillet for 2 minutes. Drain marinade from tempeh and pat dry. Add to skillet and brown for 1-2 minutes on each side.
- Arrange tempeh, shredded cabbage, boiled potatoes, hardboiled eggs, green beans, carrots, cilantro, and cucumber on serving platter. Stir together ingredients for peanut sauce until smooth and drippy. Drizzle salad with a few tablespoons of peanut sauce and serve with remaining sauce.
Gado Gado
Yield
4
Prep Time
20 minutes
Cook Time
17 minutes
Total Time
37 minutes
kikkoman products used:
ingredients
For Tempeh
6 ounces tempeh, sliced
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Sesame Oil
1 teaspoon honey
For Gado Gado Salad
1 cup baby red potatoes
1 cup green beans
2 cups shredded green cabbage
2 hardboiled eggs, halved
½ cup shredded carrots
⅓ cup fresh cilantro
1 cup sliced cucumber
For Peanut Sauce
½ cup natural creamy peanut butter
2 tablespoons hot water
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon minced ginger
½ teaspoon minced garlic
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
