Salad with Peanut Dressing

Total servings: 4


200 g tempeh, cut in 1 cm cubes
2 Tbs vegetable oil
1 cup water
8 baby corns, cut in halves
4 medium carrots, diced
1 medium marrow, diced
1 green bell peper, seeded, diced
200 g taugé
5 Tbs peanut butter
2 Tbs soy sauce
2 Tbs lemon juice
1/4 tsp chili powder
1 cup water
2 tomatoes, sliced
8 lettuce leaves


Heat the oil in a skillet. Add the tempeh and bake a few minutes until golden brown.

Cook the baby corns, carrot, marrow and taugé in the water during 5 minutes. At the end add the bell pepper. Drain the vegetables.

To make the peanut dressing, mix in a blender the peanut butter, soy sauce, lemon, chili powder and water.

On a serving dish, place the lettuce leaves and tomato slices. Put the tempeh and vegetables in the middle. Pour the peanut dressing on top.

Vegan: Yes
Vegetarian: Yes