indonesian

Spicy Peanut Salad with Bean Sprouts and Tempeh

This pan-fried dish pairs tempeh, sliced with bean sprouts, peanut butter and spinach. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

35 g Carbohydrates

43 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

136g tempeh, sliced 262 kcal
144g bean sprouts 43 kcal
72g spinach 17 kcal
28g peanut butter (smooth) 165 kcal
10g soy sauce 7 kcal
14g lime juice 4 kcal
6g brown sugar 23 kcal
6g red chili, minced 2 kcal
14g vegetable oil 124 kcal
1g salt 0 kcal

Cooking instructions

tempeh
Steam tempeh for 5 minutes to reduce bitterness, then pat dry.
tempehvegetable oil
Heat oil in a skillet over medium heat and pan-fry tempeh until golden, 4-5 minutes; set aside.
bean sproutsspinach
Briefly blanch bean sprouts and spinach in boiling water 30-45 seconds, then drain well.
peanut butter (smooth)soy saucelime juicebrown sugarred chili
In a bowl, whisk peanut butter with lime juice, soy sauce, brown sugar, chili, and a splash of hot water (about 20-30 g) to make a pourable dressing.
bean sproutsspinachpeanut butter (smooth)
Toss sprouts and spinach with the peanut dressing.
tempeh
Top with tempeh and serve immediately.