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

Source: Sascha Weiss, Project Juice  

Recipe Type: | Seasons:

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


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

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

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


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.

Farmers Market Ingredients