indonesian

Turmeric Peanut Tempeh with Cabbage and Carrot

Name: Turmeric Peanut Tempeh with Cabbage and Carrot
Yield: 1 serving
Cuisine: indonesian
Ingredients: 183 g tempeh, sliced; 120 g cabbage, thinly shredded; 64 g carrot, julienned; 10 g vegetable oil; 8 g garlic, minced; 6 g red chili, sliced; 2 g ground turmeric; 22 g peanut butter (smooth); 32 g water; 12 g lime juice; 2 g salt

This pan-fried dish pairs tempeh, sliced with cabbage, thinly shredded, carrot, julienned and ground turmeric. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

35 g Carbohydrates

41 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

183g tempeh, sliced 353 kcal
120g cabbage, thinly shredded 30 kcal
64g carrot, julienned 26 kcal
10g vegetable oil 88 kcal
8g garlic, minced 12 kcal
6g red chili, sliced 2 kcal
2g ground turmeric 6 kcal
22g peanut butter (smooth) 129 kcal
32g water 0 kcal
12g lime juice 4 kcal
2g salt 0 kcal

Cooking instructions

tempehground turmericsalt
In a bowl, toss tempeh with turmeric and salt until evenly coated.
tempehvegetable oil
Heat oil in a skillet over medium-high heat. Pan-fry tempeh until golden on both sides, 4-5 minutes total.
cabbagecarrotgarlicred chili
Add garlic and chili and stir for 30 seconds. Add cabbage and carrot; stir-fry 2-3 minutes until slightly tender but still crisp.
peanut butter (smooth)water
Stir in peanut butter and water to form a glossy sauce that coats everything; cook 1 minute to thicken.
lime juice
Turn off heat and finish with lime juice. Serve hot.