Tempeh Gado Gado

• 500g Tonzu Organic Tempeh, cut into thin slices
• 2 tbsp Tamari
• 1 tsp Olivado Avocado Cooking Oil 
• 2 Brown Onions, diced
• 2 Garlic Cloves, crushed
• 250ml Chantal Organics Coconut Milk
• 100g Chantal Organics Smooth Peanut Butter
• Salt, to taste

To Serve: 

• Microwave Pouch of SunRice Brown Rice
• Steamed Veggies (green beans, kale)
• Alison’s Pantry Natural Redskin Peanuts 
• 1 Lime, cut into wedges
• 1 Red Chilli, sliced
• 2 Woodland Eggs, soft boiled, peeled and halved
• 2 Radishes, thinly sliced
• A handful of Superb Herb coriander 

1. Fry tempeh slices in the oil for about 5 minutes while sprinkling over with tamari. Set aside.
2. Make the peanut sauce by gently frying the onions and garlic, once the onions are translucent add the coconut milk, peanut butter, tamari and salt – adjust to your personal taste.
3. Serve on a bed of rice with steamed vegetables of your choice and a sprinkle of peanuts on top. For a little bit of heat and zing add some lime wedges and slices of red chilli.