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Indonesian Gado-Gado

Southeast Asian · 45 min · Medium · 4 servings

Indonesian Gado-Gado

A composed salad of blanched vegetables, potato, fried tofu and tempeh under a thick, sweet-savory peanut sauce. Substantial enough to be dinner.

~640 cal per serving — Calories are approximate, per serving — a guide only.

high-protein
Plan it:

Method

  1. 1

    Boil the potatoes

    ⏱ 15 min

    Boil the potato cubes in salted water until tender, then drain and let them steam dry.

  2. 2

    Blanch the vegetables

    ⏱ 8 min

    In the same water, blanch the green beans for three minutes, the cabbage for two and the beansprouts for one, lifting each out as it is done. Rinse under cold water so they stay bright and crisp.

  3. 3

    Fry the tofu and tempeh

    ⏱ 12 min

    Heat the oil in a frying pan over medium-high heat and fry the tofu and tempeh until golden and crisp on all sides. Drain on kitchen paper and season with salt.

  4. 4

    Make the peanut sauce

    Whisk the peanut butter, garlic, soy sauce, maple syrup, lime juice, chili flakes and coconut milk together in a bowl. Add hot water a spoonful at a time until it pours thickly off the spoon.

  5. 5

    Compose

    Arrange the potato, blanched vegetables, cucumber, tofu and tempeh in sections on a wide platter or in bowls, then pour the peanut sauce generously over the top.

Notes

Contains peanuts. Gado-gado is composed, not tossed — everything sits in its own section until the sauce goes on. Blanch each vegetable separately so nothing overcooks; the contrast in textures is the dish.

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