Griddled Tenderstem® with a Gado Gado dressing

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  • 10 preparation
  • 8 cooking
  • 2 as a lunch or 4 as a side dish
recipe PDF
  • 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®
  1. To make the dressing, put all of the dressing ingredients in a blender and whiz until smooth and well combined.

  2. Put the Tenderstem® on a large plate and drizzle over the oil and a sprinkle of salt.

  3. 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.

  4. Serve the Tenderstem® tossed with the Gado Gado dressing and an extra pinch of chilli flakes.

  5. Any leftover dressing can be stored in the fridge and used as a dip, dressing or as a stir fry sauce.

Nutritional Information:

Per serving
173 kcal
12g fat
2.7g saturates
9g carbohydrate
6.6g sugars
3.5g fibre
6.8g protein
0.6g salt

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