Gado Gado-Style Salad with Pan-Seared Tamarind Tempeh and Chili-Almond Sauce | CUESA

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Gado Gado-Style Salad with Pan-Seared Tamarind Tempeh and Chili-Almond Sauce

Source:

Sascha Weiss, Project Juice  

This recipe was demonstrated for CUESA’s Market to Table program on June 11, 2016.

INGREDIENTS

Chili-Almond Sauce
1 clove garlic, minced
50 grams agave or palm sugar
120 grams almond butter
1 teaspoon cayenne pepper
2 tablespoons lime juice, lemon juice, or rice vinegar
1 tablespoon soy sauce
1 tablespoon tamarind paste

Tempeh
1 tablespoon lime juice, lemon juice, or rice vinegar
1 tablespoon tamarind paste
1 tablespoon soy sauce
1 tablespoon agave or palm sugar
¼ cup grapeseed or other neutral oil
8 ounces soy tempeh, sliced into ½ inch strips

Salad
1 cup daikon sprouts
4 cups spinach leaves
1 cup shaved carrot
2 cups sliced (⅓ inch), steamed purple potatoes
2 cups steamed snap peas or green beans (stemmed or julienned), or 1 cup English peas
1 cup sliced (⅛ inch) red or Napa cabbage, or other hearty greens
¼ cup cilantro leaves

PREPARATION

For the sauce: Add all ingredients to a bowl and whisk to combine.

For the tempeh: Mix the citrus juice or vinegar, tamarind paste, soy sauce, and agave or palm sugar in a bowl. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides. Add ½ cup of the tamarind marinade to the skillet and heat until bubbling. Adjust the seasoning, if needed, and set aside.

For the salad: In bowls, arrange the greens and vegetables attractively, top with the tamarind tempeh, sprouts, and chili-almond sauce. Garnish with the cilantro leaves.

Photo by Theresa Nguyen.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »