Author Notes
This Balinese inspired dish is like an "egg pancake" topped with fresh veggies and a zesty sauce. Traditionally in Bali, instead of tempeh they use tofu, and they top it with grated carrot and cabbage, as well as chopped peanuts. However, this recipe easily lends itself to be creative with what vegetables you want to to use. —Poppies and Papayas
Ingredients
- For the "Egg Pancake"
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1 teaspoon
ghee or coconut oil
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1/2
serving tempeh
-
2 tablespoons
minced onion
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2
eggs
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1
large clove garlic, finely minced
-
1/4 cup
radish sprouts
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4
cherry tomatoes, diced
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1 tablespoon
chopped macadamia nuts (or peanuts)
-
1/4
avocado, sliced
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Cilantro for garnish
-
Sea salt and fresh pepper to taste
- For the Sauce
-
1/2 tablespoon
reduced sodium tamari
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1 tablespoon
seasoned rice vinegar
-
Siracha to taste
Directions
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Heat a small skillet over medium heat. Add the ghee and the tempeh and sauté for a couple minutes. Reduce heat to medium-low. Add the minced onion and sauté until glassy. Season with a sprinkle of sea salt and fresh pepper.
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Meanwhile, whisk the eggs in a small bowl and add the garlic. Mix well and season with a pinch of sea salt and fresh pepper.
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Pour the egg mixture evenly over the sautéed tempeh and onions. Cook on low until the egg mixture has set, about 5 minutes. Carefully, flip the “egg pancake” over and sauté on the other side for a minute.
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Transfer the “egg pancake” to a warmed plate (I do this in the microwave), and top with sprouts, cherry tomatoes, macadamia nuts, avocado, and cilantro. Serve immediately with a side of sauce. Drizzle the sauce over the fresh veggies as needed.
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Note: You can easily double this recipe and make two servings at once, you just need two small skillets to cook the “egg pancakes” at the same time. Or you could preheat your oven to low and keep one warm, while you cook the second.
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