Spicy vegetable salad – Indonesia

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Spicy vegetable salad with Tempeh and Tofu
Nutrition Information
  • Serving size: 100g
  • Calories: 182 kcal
  • Fat: 14 grams
  • Saturated fat: 1.8 grams
  • Carbohydrates: 5.8 grams
  • Sugar: 4.2 grams
  • Sodium: 0.21 grams
  • Fiber: 2.7 grams
  • Protein: 8.8 grams
Recipe type: Salads
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
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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
  1. 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
  2. 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
  3. Chop tempeh and tofu into bite-size pieces
  4. Heat 2 tablespoons vegetable oil in a large frying pan
  5. Fry tempeh and tofu until cooked through and crisp. Remove from pan. Allow cooling
  6. In the same pan, if necessary, add a little more oil
  7. Add shallots and fry until translucent
  8. Add chillies, ginger and garlic. Stir fry for two to three minutes
  9. Add shrimp paste and chilli powder. Stir for another minute
  10. Add 200 ml of water, sugar, sambal oelek and tamarind paste. Bring to a steady simmer
  11. Add peanuts and remove from the stove. Allow to cool
  12. To assemble the salad. Mix spinach, lettuce, cucumber, bean sprouts with fried tempeh and tofu together
  13. Pour peanut sauce over the top
  14. Serve
Notes
Keywords: Indonesian vegetable salad with Tempeh and tofu; Served with a spicy peanut dressing

Serves : 4 portions

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Indonesian cooking with Chillies