Rooted in tradition yet delivered with a modern spin, these plant-based dishes are simple, comforting and flavourful
T
empeh, which is originally from Java, has gained popularity in British supermarkets and kitchens in recent years, especially among vegetarians and vegans, as a natural, fermented source of protein that’s been praised by nutritionists and scientists alike. Indonesian tempeh, which has a nutty, mushroomy flavour, absorbs spices beautifully and creates comforting, deeply layered dishes that are rooted in Indonesia’s plant-based traditions. Today’s recipes are pretty simple to make and feature familiar ingredients, yet are also full of bold flavours.
I often crave gado-gado in winter. It is a warm salad drenched in rich, spicy peanut sauce and this version, featuring warm tofu, tempeh, tender vegetables and eggs, adds a comforting twist. It is a fresh take on a beloved, nourishing and satisfying national dish that serves as a reminder that even classics can evolve. The sauce can be made a day ahead and gently reheated before serving.
Prep 20 min
