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 clove of shallots, thinly sliced
- 1 teaspoon of ground coriander
- 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 peanut butter, garlic, shallots, brown sugar, 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.