I love it! have never found the need to steam it before marinading. Love the mealy texture - none of that limp wrist tofu vibe. Great with peanutty gado gado things.
Celeriac, tempeh and crispy kale gado gado
★★★★★
Difficulty: Easy | Servings: 4
Description:
The key to a good gado gado is the dressing: it should be hot, creamy, sweet and sour all at once, so adjust it until it tastes just right to you before liberally smothering the vegetables.
Ingredients:
1 small celeriac (about 600g) peeled, halved and cut into 0.5cm slices
600g charlotte potatoes quartered
Salt
4 tablespoons rapeseed oil
200g kale ribs discarded, leaves roughly torn into pieces
200g tempeh, cut into 0.5cm-thick slices
For the dressing
150g chunky peanut butter
2 teaspoons dark brown sugar
2 tablespoons tamarind paste
2 red bird's-eye chillies chopped
1 tablespoon soy sauce
½ garlic clove peeled and crushed
Directions:
Heat the oven to 200ºC. Put the celeriac, potato, a teaspoon of salt and two tablespoons of oil in a roasting tray, toss with your hands to coat everything in oil, then spread out into one flat layer. Roast for 35 minutes? (longer possibly?), until the celeriac and potatoes have burnished edges.
Meanwhile, prepare the kale. In a large bowl, massage a teaspoon of salt and a tablespoon of oil into the kale for a few minutes, until the leaves start to soften, then set aside while you make the sauce.
Put all the dressing ingredients in a blender with 150ml water and pulse until smooth. (You may need a little more water, depending on the thickness of your peanut butter.)
Spread the kale in a single layer on top of the celeriac and potatoes, then return the tray to the oven for 10 to 14 minutes, turning the leaves halfway through so they cook evenly (and to ensure they don’t burn). The kale is ready when it has started to dry out and is crunchy to the touch. Remove from the oven and leave to one side.
Finally, in a non-stick frying pan over a medium flame, heat the last tablespoon of oil and, when hot, add the tempeh and fry on each side, until golden brown.
To assemble the salad, layer the roast celeriac and potato with the tempeh slices and crunchy kale on a platter, then drizzle over the gado gado dressing and serve.
Notes:
1. Makes about 350 ml of sauce and just right taste wise if using SunPat or some other vulgar palm oil and sweetened PB
2. Edited to increase cooking times from original recipe
3. Trying parsnips instead of celeriac . . . = result = good as ?
Source: Meera Sodha
