Gado Gado with Yellow Rice & Tempeh
Turmeric turns the rice golden. Tempeh goes into the pan until the edges crisp and brown. Peanut butter, soy sauce, honey, and Sriracha come together into a dressing that makes everything else on the plate make sense.
Done in 15 minutes, the bowl delivers 825 calories and 37 grams of protein entirely from plants, with 22 grams of fiber — close to two-thirds of a full day's target.
Ingredients
- brown rice 3 ounces
- turmeric 0.5 teaspoon
- green beans (frozen) 6 ounces
- cucumber 0.5
- bean sprouts 2 ounces
- corn 2 ounces
- tempeh 3 ounces
- olive oil 1 tablespoon
- peanut butter 1 tablespoon
- water 3 tablespoons
- soy sauce 0.5 tablespoon
- honey 0.5 teaspoon
- Sriracha sauce 0.5 teaspoon
Method
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Cook the rice together with the turmeric in a pot of water according to the instructions on the package.
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Add the green beans to a pot of boiling water and cook for about 8 minutes until tender.
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Slice the cucumber into half-rounds. Place the bean sprouts in a sieve and pour boiling water over them. Let them drain. Place the bean sprouts in a deep plate or bowl. Rinse the corn in cold water in the sieve and let it drain. Cut the tempeh into cubes.
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Heat the oil in a pan and fry the tempeh cubes for 3-4 minutes until golden brown.
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Make the peanut dressing by mixing the peanut butter with the water, soy sauce, honey and Sriracha in a small bowl.
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Spoon the rice onto the plate with the bean sprouts and add the green beans, cucumber, corn and tempeh cubes. Sprinkle some salt and pepper over the plate. Drizzle the peanut dressing over the gado gado or serve it on the side.
A squeeze of fresh lime juice cuts through the richness of the peanut dressing and brightens the whole bowl.
The 37 grams of protein in this bowl come from three sources whose amino acid profiles complement each other: soy (tempeh), grain (brown rice), and legume (peanut butter). A 12-week controlled study found zero difference in muscle growth between habitual vegans and meat-eaters when protein intake was matched.
Plant vs. Animal Protein — 12-Week Controlled Study · DOIBehind this recipe
Is 37 grams of plant protein as effective as chicken for building muscle?
When total daily protein intake reaches around 1.6 grams per kilogram of body weight, research shows no difference in muscle growth between plant and animal sources. A 12-week controlled study measured muscle five different ways, including individual fibers under a microscope, and found identical results between lifelong vegans and meat-eaters. This bowl stacks three sources that cover the full spectrum of essential amino acids: soy from the tempeh, grain from the rice, and legume from the peanut butter. Read the full evidence review →
Read the full evidence reviewIs 825 calories too much for one meal?
For most active adults eating three to four meals a day, 825 calories sits comfortably within a normal meal range. The 22 grams of fiber from brown rice, green beans, bean sprouts, and tempeh help keep you full. Research across 62 pooled clinical trials found that fiber at meaningful doses independently reduced body weight through satiety mechanisms, without requiring calorie counting. Read the full evidence review →
Read the full evidence reviewCan I swap tofu for the tempeh?
You can, but expect a different experience. Tempeh has a nuttier, firmer bite that holds up to pan-frying and picks up a golden crust. Tofu is softer and more neutral. Tempeh is also fermented, which breaks down some of the compounds (like phytic acid) that can reduce mineral absorption in soy. Both deliver solid plant protein for this bowl.
Does the turmeric in this recipe have health benefits?
The half teaspoon here is a flavoring amount, not a therapeutic dose. Clinical studies on curcumin (turmeric's active compound) use concentrated supplements at doses hundreds of times higher. The turmeric in this gado gado colors the rice golden and adds an earthy warmth. That is its job, and it does it well.