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Indonesian Gado-Gado
A colorful Indonesian salad made with steamed vegetables, tofu, and tempeh, served with a delicious peanut sauce. Accompany this dish with a side of steamed rice.
Cuisine: Indonesian // Difficulty: medium // Preparation time: 30min // Cooking time: 15min // Total servings: 4 // Author: Sasho
Ingredients▲
- 1 carrot 🥕
- 100 g green beans 💚
- 200 g cabbage 🥬
- 100 g bean sprouts 🌱
- 200 g tofu 🍲
- 200 g tempeh 🍲
- 125 g peanut butter 🥜
- 120 ml coconut milk 🥥
- 30 ml sweet soy sauce 🥣
- 15 ml lime juice 🍋
- 1 clove garlic 🧄
- 450 g steamed rice 🍚
Instructions▲
- Steam the carrot, green beans, and cabbage until tender.
- Steam the bean sprouts separately for a shorter time, until just tender.
- Pan-fry the tofu and tempeh until golden brown, then cut into bite-sized pieces.
- In a small saucepan, combine peanut butter, coconut milk, sweet soy sauce, lime juice, and minced garlic. Heat over low heat, stirring constantly, until the sauce is smooth and heated through.
- On a serving platter, arrange the steamed vegetables, tofu, and tempeh.
- Drizzle the peanut sauce over the salad or serve on the side.
- Serve with a side of steamed rice.
Labels:
dinner, vegan, gado-gado, indonesian
Storage:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Reheater: Reheat the peanut sauce separately and serve with the salad.
Notes:
- You can substitute other vegetables such as steamed spinach, kale, or zucchini, depending on your preferences or what is available.