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Malaysian-Style Protein Gado Gado Bowl with Tempeh

Malaysian-Style Protein Gado Gado Bowl - featured image
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A vibrant, protein-packed Malaysian-style bowl featuring crispy pan-fried tempeh, fresh veggies, and a creamy, tangy peanut sauce. Perfect for a quick, healthy, and flavorful meatless meal.

Ingredients

Scale
  • 8 oz (225 g) tempeh, sliced into thin strips
  • 2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
  • 1 tbsp coconut oil or vegetable oil
  • 1/3 cup (85 g) creamy peanut butter (natural, unsweetened)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tbsp maple syrup or honey
  • 1 tsp grated fresh ginger
  • 1 small garlic clove, minced
  • Water to thin the sauce as needed
  • 2 cups (150 g) shredded cabbage (green or purple)
  • 1 cup (150 g) steamed green beans, cut into 2-inch pieces
  • 1 medium carrot, julienned or thinly sliced
  • 1 small cucumber, sliced or diced
  • 2 hard-boiled eggs, halved (optional but highly recommended)
  • Fresh cilantro or parsley for garnish
  • 1/4 cup (35 g) fried shallots or crushed peanuts (for crunch)

Instructions

  1. Slice the tempeh into 1/4-inch (0.6 cm) thick strips. Marinate in 2 tbsp soy sauce or tamari for about 10 minutes while you prep other ingredients.
  2. In a medium bowl, whisk together 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp maple syrup, grated ginger, and minced garlic. Add water a tablespoon at a time until you reach a smooth, pourable consistency. Set aside.
  3. Heat 1 tbsp coconut oil in a skillet over medium heat. Add the marinated tempeh strips and cook 3-4 minutes per side until golden and crispy. Remove from heat and set aside.
  4. While tempeh cooks, steam green beans for about 4-5 minutes until tender-crisp. Rinse shredded cabbage, julienne carrots, and slice cucumber. Set all veggies aside separately.
  5. Place eggs in boiling water for 10 minutes. Cool under cold running water, peel, and halve.
  6. In a large bowl or individual serving bowls, layer shredded cabbage, green beans, carrots, cucumber, and tempeh strips. Drizzle the peanut sauce generously over the top.
  7. Add halved eggs if using, sprinkle with fried shallots or crushed peanuts, and fresh cilantro. Serve immediately for the best texture contrast.

Notes

Press tempeh lightly with a paper towel before marinating to remove excess moisture. Use fresh lime juice for best flavor in the peanut sauce. Add water or lime juice to thin the peanut sauce if too thick. Pan-fry tempeh on medium heat to get a golden crust without burning. Store leftovers separately and stir peanut sauce before reuse.

Nutrition

Keywords: Malaysian, Gado Gado, Tempeh, Peanut Sauce, Protein Bowl, Vegetarian, Gluten-Free, Healthy, Easy, Plant-Based

Find it online: https://crispcraving.com/malaysian-style-protein-gado-gado-bowl-recipe-easy-healthy-tempeh-meal/