Jakarta Peanut Medley Salad with Crispy Tempeh

Name: Jakarta Peanut Medley Salad with Crispy Tempeh
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 package tempeh (8 ounce, cut into 1/2-inch thick slices); 2 tablespoon vegetable oil (plus more for frying); 6 cup mixed vegetables (cut into bite-sized pieces); 3 potatoes (medium, peeled and cut into 1-inch cubes); 3 hard-boiled eggs (halved); 0.5 cup creamy peanut butter; 0.25 cup water (hot); 2 tablespoon lime juice; 1 tablespoon sweet soy sauce; 1 teaspoon fresh ginger (minced); 1 red chili (small, deseeded and minced); 0.5 teaspoon salt; 0.25 cup fried shallots; 0.25 cup krupuk (crushed)

A vibrant Indonesian salad featuring a colorful array of steamed vegetables, hard-boiled eggs, and crispy fried tempeh, all tossed in a creamy, savory, and slightly sweet peanut dressing.

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 6
Cuisine: Indonesian
Difficulty: Easy
Cost: $2.47/serving

Dietary

Vegetarian
Dairy-Free
High-Fiber
High-Protein
Pescatarian

Ingredients

1 package tempeh (8 ounce, cut into 1/2-inch thick slices)
2 tablespoon vegetable oil (plus more for frying)
6 cup mixed vegetables (cut into bite-sized pieces)
3 potatoes (medium, peeled and cut into 1-inch cubes)
3 hard-boiled eggs (halved)
0.5 cup creamy peanut butter
0.25 cup water (hot)
2 tablespoon lime juice
1 tablespoon sweet soy sauce
1 teaspoon fresh ginger (minced)
1 red chili (small, deseeded and minced)
0.5 teaspoon salt
0.25 cup fried shallots
0.25 cup krupuk (crushed)

Instructions

First, prepare the vegetables. Steam or lightly boil the 6 cups mixed vegetables and 3 medium potato cubes until tender-crisp. You want them cooked but still with a slight bite. Drain well and set aside. Ensure the hard-boiled eggs are ready and halved.
For the crispy tempeh, heat enough vegetable oil in a frying pan to cover the bottom by about 1/2-inch, over medium-high heat. Fry the 1/2-inch thick tempeh slices for 3-4 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with a pinch of salt.
Prepare the peanut dressing: In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup hot water, 2 tablespoons lime juice, 1 tablespoon sweet soy sauce, 1 teaspoon minced fresh ginger, 1 small minced red chili (if using), and 1/2 teaspoon salt until smooth and creamy. If the dressing is too thick, add a little more hot water, 1 tablespoon at a time, until it reaches a pourable consistency.
Arrange the steamed mixed vegetables, steamed potato cubes, and hard-boiled egg halves on a large platter or individual plates. Place the crispy fried tempeh slices among the vegetables.
Generously drizzle the peanut dressing over the salad. Garnish with 1/4 cup fried shallots and 1/4 cup crushed krupuk or prawn crackers before serving.
Serve immediately. This salad is best enjoyed fresh.

Notes

To save time, use pre-made fried shallots available in Asian markets. For extra texture, you can lightly steam the tempeh before frying to ensure a softer interior once crisped.

Nutrition (per serving)

Calories: 620
Protein: 31 g
Carbohydrates: 54 g
Fat: 33 g
Fiber: 12 g
Sodium: 820 mg
Saturated Fat: 5 g
Sugar: 10 g
Cholesterol: 95 mg