Gado-gado with Peanut Sauce

Ingredients

• 2 cups (200g) cabbage, shredded 2 cups (200g) cabbage, shredded
• 1 cup (100g) bean sprouts 1 cup (100g) bean sprouts
• 1 cup (100g) green beans, trimmed and halved 1 cup (100g) green beans, trimmed and halved
• 1 cup (100g) carrots, julienned 1 cup (100g) carrots, julienned
• 1 cup (200g) tofu, cubed 1 cup (200g) tofu, cubed
• 1 cup (200g) tempeh, cubed 1 cup (200g) tempeh, cubed
• 1/2 cup (120g) roasted peanuts 1/2 cup (120g) roasted peanuts
• 2 cloves garlic 2 cloves garlic
• 2 red chilies, seeded 2 red chilies, seeded
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot of boiling water, blanch the cabbage, bean sprouts, green beans, and carrots for 2-3 minutes until they are slightly tender. Drain and set aside.
2. 2.
   In a blender or food processor, combine the roasted peanuts, garlic, red chilies, palm sugar, tamarind paste, lime juice, and a pinch of salt. Blend until smooth, adding a little water if needed to achieve a creamy consistency.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the tofu and tempeh cubes and cook until golden brown and crispy on all sides.
4. 4.
   Arrange the blanched vegetables, tofu, and tempeh on a serving platter. Drizzle the peanut sauce over the top or serve it on the side.
5. 5.
   Serve the gado-gado immediately and enjoy!

Treat your ingredients with care...

• Tofu — Press the tofu before cubing it to remove excess moisture and enhance its texture.
• Tempeh — Steam the tempeh for 10 minutes before cubing it to soften its texture and remove any bitterness.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar flavor.

Tips & Tricks

• For a spicier peanut sauce, add more red chilies or a dash of chili powder.
• Customize your gado-gado by adding other vegetables such as cucumber, bell peppers, or boiled potatoes.
• To add a crunchy element, garnish the dish with fried shallots or crushed peanuts.
• If you prefer a smoother peanut sauce, strain it through a fine-mesh sieve after blending.
• Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve gado-gado as a main course or as a side dish alongside steamed rice or Indonesian-style fried rice (nasi goreng). Garnish with fresh cilantro or basil leaves for an extra burst of flavor.

Presentation advice

Arrange the blanched vegetables, tofu, and tempeh neatly on a platter, creating a colorful display. Drizzle the peanut sauce generously over the top or serve it in a separate bowl for individual dipping.