The incredible flavours of Indonesian cuisine are so well illustrated in this fantastic salad. Superb taste is added to vegetables with the addition of Tempeh and Tofu, which is dressed by a spicy peanut sauce. To make it a fully vegetarian recipe, simply leave out the shrimp paste.
Ingredients
Tempeh - 150 grams
Tofu – 150 grams ( firm)
Spinach – one bundle ( stripped of stalks)
Bean sprouts - 100 grams
Romaine lettuce – 2 leaves ( roughly chopped)
Cucumber – one small (sliced)
Roasted peanuts - 150 grams ( coarsely ground )
Red chillies – 4 finely chopped
Garlic – 2 cloves ( finely chopped)
Vegetable oil – 2 to 3 tablespoon
Red Chilli powder – one teaspoon
Sambal Oelek – one tablespoon
Tamarind paste – one tablespoon (may be substituted by lime juice)
Sugar – 2 Tablespoons
Shrimp paste – one teaspoon (optional for vegetarian)
Ginger – one teaspoon (freshly grated)
Shallots – 4 ( finely chopped)
Water for boiling and sauce – about 1.5
Instructions
Bring a medium-sized pot - half-filled - with water to the boil. Add spinach. Simmer for 2 minutes. Remove from the stove and drain. Allow to cool
Bring another pot to the boil. Add tempeh and cook for 6 to 8 minutes to soften it. Remove from stove, drain and allow to cool slightly
Chop tempeh and tofu into bite-size pieces
Heat 2 tablespoons vegetable oil in a large frying pan
Fry tempeh and tofu until cooked through and crisp. Remove from pan. Allow cooling
In the same pan, if necessary, add a little more oil
Add shallots and fry until translucent
Add chillies, ginger and garlic. Stir fry for two to three minutes
Add shrimp paste and chilli powder. Stir for another minute
Add 200 ml of water, sugar, sambal oelek and tamarind paste. Bring to a steady simmer
Add peanuts and remove from the stove. Allow to cool
To assemble the salad. Mix spinach, lettuce, cucumber, bean sprouts with fried tempeh and tofu together
Pour peanut sauce over the top
Serve
Notes
Keywords: Indonesian vegetable salad with Tempeh and tofu; Served with a spicy peanut dressing