Gado Gado Vegetables with Tempeh

Ingredients

• 100g / 3.5oz Tempeh
• 2 tbsp Hoisin sauce
• 280g / 9.88oz sliced Sweet potato
• 2 Eggs
• 1/2 sliced Chinese cabbage
• 1 large sliced Carrot
• 125g / 4.41oz halved Green beans
• 125g / 4.41oz halved Baby corn
• 110g / 3.88oz chopped English spinach
• 145g / 5.11oz Bean sprouts
• 1 tbsp Extra virgin olive oil
• 4 chunked Baby cucumbers
• 1 small handful Thai basil leaves
• 1 small handful Mint leaves
• 1 tbsp Crushed roasted peanuts
• 60ml / 2.03fl oz Hoisin Dressing
• 1 cut into wedges Lime

Preparation

1. Marinate 100g / 3.5oz Tempeh with 2 tbsp Hoisin sauce for at least 15 minutes.
2. Boil water, add 280g / 9.88oz Sweet potato and 2 Eggs, and boil for 8 minutes. Remove Eggs and set aside.
3. Check Sweet potato and continue boiling until tender, then scoop out.
4. Add 1/2 sliced Chinese cabbage, 1 sliced Carrot, 125g / 4.41oz halved Green beans, and 125g / 4.41oz halved Baby corn, and cook for 2-3 minutes. Scoop out.
5. Blanch 110g / 3.88oz chopped English spinach and 145g / 5.11oz Bean sprouts for 30 seconds, then strain.
6. Heat 1 tbsp Extra virgin olive oil in a frying pan. Fry Tempeh until browned.
7. Arrange vegetables, Tempeh, and peeled Eggs on a platter. Scatter Thai basil leaves, Mint leaves, and 1 tbsp Crushed roasted peanuts. Spoon 60ml / 2.03fl oz Hoisin Dressing over. Serve with Lime wedges.