Ingredients for the salad
- 200 grams tempeh of your choice, sliced
- 2 cups of mixed vegetables (such as green beans, bean sprouts, carrots, and cabbage), blanched
- 1 medium-sized potato, boiled and sliced
- 1 medium-sized cucumber, sliced
- 2 boiled eggs, halved
Ingredients for the peanut sauce
- 1 cup of peanut butter (creamy or crunchy, based on your preference)
- 2 tablespoons of lime juice
- 1 tablespoon of brown sugar
- 1 clove of garlic, minced
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- Salt and pepper to taste
- Water (as needed for consistency)
Instructions
- Prepare the vegetables by blanching them in boiling water for a few minutes until they are slightly tender. Drain and set aside.
- Boil the potato until tender, then slice it into bite-sized pieces.
- If using tofu and tempeh, slice them and fry until golden brown. Drain excess oil on paper towels.
- Arrange the blanched vegetables, boiled potato, cucumber, boiled eggs, tofu, and tempeh on a serving plate.
- In a blender or food processor, combine the crushed peanuts, garlic, brown sugar, sweet soy sauce, tamarind juice or lime juice, ground coriander, ground cumin, salt, and water. Blend until smooth to make the peanut sauce.
- Pour the peanut sauce over the salad or serve it on the side as a dipping sauce.
- If desired, serve the Gado Gado with cooked rice on the side.
Enjoy your homemade Gado Gado! It’s a versatile dish, so feel free to adjust the ingredients and seasonings according to your taste preferences.