Pecel Feast Bowl—Veg, Fried Chicken & Peanut Sauce
Indonesian mixed-vegetable bowl with creamy peanut sauce, crispy fried chicken, tofu, tempeh, egg, and crackers. Sheet-pan assembly in under 30 minutes—all the proteins and veg come together hot.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- ⅓ cup smooth peanut butter
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp sambal oelek or chili paste
- 1 14 oz firm tofu block
- 1 8 oz tempeh block
- 4 cups mixed vegetables (cabbage, green beans, carrots, bean sprouts)
- 2 whole large eggs
Instructions
- 1
Boil mixed vegetables in salted water for 4 minutes until tender-crisp, then drain and set aside.
- 2
Boil eggs in the same pot for 8 minutes, cool slightly, peel, and halve.
- 3
Press tofu and tempeh between towels, cut into 1/2-inch-thick slabs, pat dry.
- 4
Pan-fry tofu and tempeh in oil over medium-high heat, 3 minutes per side until golden, then transfer to plate.
- 5
Whisk peanut butter, lime juice, soy sauce, sambal, and 1/4 cup water until smooth and pourable.
- 6
Arrange vegetables, tofu, tempeh, and eggs on a platter, drizzle peanut sauce, top with crackers.
Tools you’ll need
- large pot
- 12-inch skillet
- whisk
- paper towels
- serving platter
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