Griddled Tenderstem® with a Gado Gado dressing
2 as a lunch or 4 as a side dish
- 1 Clove garlic
- 15g Demerara sugar
- 80g Smooth peanut butter
- 1 Pinch dried chilli flakes
- Juice of a lime
- 1/2 tsp Fish sauce
- 1tsp Soy sauce
- 1tsp Tamarind paste
- 2tsp Oil
- 220g Tenderstem®
To make the dressing, put all of the dressing ingredients in a blender and whiz until smooth and well combined.
Put the Tenderstem® on a large plate and drizzle over the oil and a sprinkle of salt.
Shake the plate to coat the Tenderstem® with oil. Heat your griddle pan to hot then cook the Tenderstem® for 5-8 minutes turning halfway through until it’s tender.
Serve the Tenderstem® tossed with the Gado Gado dressing and an extra pinch of chilli flakes.
Any leftover dressing can be stored in the fridge and used as a dip, dressing or as a stir fry sauce.