4 Serves
84 Mins
Prepare the vegetables by washing and chopping the green beans and bean sprouts, then steam them until tender-crisp.
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Vitamin E
5 mg / 15 mgVitamin K
54 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
192 µg / 400 µgCalcium
882 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
178 mg / 420 mgPhosphorus
498 mg / 1,250 mgPotassium
987 mg / 4,700 mgSodium
713 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
8 g / 28 gSugar
16 g / 50 gSaturated Fat
1 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Fry the tofu and tempeh in a frying pan with a small amount of olive oil until golden brown and crispy.
In a mixing bowl, whisk together the peanut butter, kecap manis, and a splash of hot water to create a smooth, pourable sauce.
Assemble the dish by arranging the steamed vegetables, fried proteins, and sliced hard-boiled eggs on a serving platter.
Drizzle the prepared peanut sauce over the salad and season with salt and pepper to taste before serving.
3
g24
g14
g
Australian
Greek