Indonesian Tempeh and Green Bean Salad with Peanut Satay
Temps
22 min
Difficulté
facile
Ingrédients
6
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Bon · /100
400 kcal
par portion
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Etapes
- 1
Slice the tempeh thinly. Trim the green beans and finely chop the cabbage.
5 min
- 2
Cook the green beans in boiling water for 5 minutes, then plunge into cold water. Brown the tempeh in a hot skillet for 3-4 minutes on each side.
12 min
- 3
Make the satay sauce by mixing the peanut butter, soy sauce, lime juice, and 2 tablespoons of warm water.
2 min
- 4
Arrange the chopped cabbage and green beans in a salad bowl, add the tempeh, and top with satay sauce.
3 min
