Tempeh with Vegetables and Peanut Sauce

Tempeh with Vegetables and Peanut Sauce | Food & Nutrition Magazine | Volume 9, Issue 5
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Michelle Wilkinson

A vegan adaptation of gado-gado, a popular Indonesian dish, features a creamy peanut dressing, tempeh and a colorful array of cooked and fresh vegetables.

SERVING SIZE: 1½ cups vegetables and tempeh plus ⅓ cup sauce (305 grams)
PREP TIME: 30 minutes
COOKING TIME: 20 minutes


  • ½ cup creamy peanut butter
  • 1 clove garlic, minced
  • 1 tablespoon (15 milliliters) Sriracha sauce
  • 1 tablespoon (16 milliliters) maple syrup
  • ¼ cup (59 milliliters) lite canned coconut milk
  • 2 tablespoons (28 milliliters) reduced sodium soy sauce
  • 2 teaspoons (10 milliliters) lime juice
  • 1 medium white potato, chopped
  • 1¼ cup green beans
  • 1 bunch spinach leaves
  • 8 ounces tempeh
  • 1 tablespoon (15 milliliters) canola oil
  • 1 medium carrot, peeled and julienned
  • 3 radishes, thinly sliced
  • ¼ medium English cucumber, sliced
  • 3 tablespoons chopped fresh cilantro


  1. Add peanut butter, garlic, Sriracha, maple syrup, coconut milk, soy sauce, lime juice and 2 tablespoons water to a small mixing bowl and whisk to combine. If desired, add more water 1 tablespoon at a time to thin the consistency.
  2. In a medium saucepan, bring 8 cups of water to a boil. Add potatoes to boiling water and cook until fork-tender, about 10 minutes.
  3. Using a slotted spoon, transfer potatoes to a colander to remove excess water and then set aside.
  4. To the cooking water, add green beans and boil 2 to 3 minutes. Use a slotted spoon to remove beans from the water and set aside.
  5. Add spinach to cooking water and cook until wilted, about 1 to 3 minutes. Drain into colander and set aside.
  6. Cut tempeh into 8 squares, then cut each square diagonally into a triangle. Turn each triangle on its side and slice in half to make 2 thinner triangle pieces.
  7. To a cast-iron skillet over medium-high heat, add canola oil. Add tempeh and cook 2 to 3 minutes until golden brown. Flip each piece and cook another 2 to 3 minutes until golden brown.
  8. Arrange tempeh, cooked vegetables and fresh carrots, radishes and cucumber on a serving platter, drizzle with peanut sauce and garnish with cilantro. To serve, evenly distribute to four bowls or plates.

NUTRITION PER SERVING: 448 calories, 28g total fat, 6g saturated fat, 0mg cholesterol, 535mg sodium, 35g carbohydrate, 6g fiber, 10g sugar, 23g protein, NA potassium, NA phosphorus

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Deborah Murphy
Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.

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