Gado-Gado (Indonesian Peanut Sauce Salad)

Gado-Gado (Indonesian Peanut Sauce Salad)

Gado-gado is one of those recipes that instantly transports me back to Bali. I learned to make it on my first solo trip there, and it’s stayed with me ever since. It’s a traditional Indonesian salad made with blanched vegetables, crispy tempeh, tofu, and a rich, creamy peanut sauce that brings everything together. What I love about this dish is how simple and flexible it is to make at home. You can use whatever vegetables you have on hand, from green beans and carrots to cabbage or spinach, along with tofu and tempeh for added protein. Everything is lightly cooked or prepared separately, then brought together with a bold peanut sauce. It’s perfect for using up leftovers in the fridge while still creating something fresh and healthy.

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 3

Ingredients:

Vegetables:

• 2 cups cabbage, chopped
• 1 cup bean sprouts
• 1 cup green beans, trimmed
• 1 carrot, sliced
• 2 potatoes, diced
• 1 cup spinach
• 1 cucumber, sliced
• 2 tomatoes, cut into wedges

Protein:

• 2 tbsp extra virgin olive oil
• 200g fried tofu puffs
• 200g tempeh

Peanut Sauce:

• 1/2 cup peanut butter
• 2 cloves garlic
• 2 red chilies, seeds removed for less heat
• 1 tbsp kecap manis (sweet soy sauce)
• 1 tsp tamarind paste
• 2 tsp palm sugar
• salt to taste
• warm water as needed (roughly 1/2 a cup)

Garnish:

• fried shallots

Preparations:

1. Bring a pot of water to the boil and cook the potatoes for 10 to 15 minutes, or until tender. Drain and set aside.


2. Blanch the green beans and carrots for 2 to 3 minutes, then add the cabbage and spinach for 1 to 2 minutes, and finally the bean sprouts for 30 to 60 seconds. Drain and rinse under cold water.


3. Cut the tempeh into bite sized pieces. Heat the olive oil in a frying pan over medium to high heat and fry the tempeh for 8 to 12 minutes, adding the tofu puffs in the last 3 minutes, until golden and cooked through.


4. In a mortar, grind the garlic, chilies, palm sugar, and salt until smooth. Add the peanut butter, Kecap manis, and tamarind, then mix well.


5. Gradually add warm water to the sauce while mixing until it reaches a thick but pourable consistency.


6. Arrange the blanched vegetables, potatoes, tofu, tempeh, cucumber, and tomato on serving plates.


7. Pour the peanut sauce generously over the top or serve it in a small bowl on the side.


8. Finish with fried shallots and serve.

Watch the video: https://www.youtube.com/embed/JxkpBM3w8X4

Source URL: https://chloeevegan.com/recipe/gado-gado/

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