Indonesia’s beloved Gado Gado is more than just a salad—it’s a celebration of textures, colours, and bold flavours. With a mix of fresh and lightly cooked vegetables, crispy tempeh, and a luscious, spicy peanut sauce, this dish is a wholesome bowl of goodness that hits every taste note. It’s perfect for a quick lunch or a vibrant dinner that feels both light and satisfying.
Ingredients:
For Peanut Sauce
100 gm peanut butter
4 tsp Soy sauce
1 tbsp Coconut sugar
2 tbsp lime juice
1 tsp Tamarind paste
2-3 tsp Chili paste
Tempeh
200 gm Tempeh- is a traditional Indonesian fermented soy product that's a popular plant-based protein source.
3 tbsp Soya sauce
2 tbsp lime juice
1 tbsp Coconut sugar
30 ml rice bran oil
Salad bowl
50 gm broccoli
50 gm beans
15 ml rice bran oil
1 cup Moong bean sprouts
1 corn on the cob
1/4 cup cucumber
6 lettuce leaves
6 radishes
1 carrot
coriander leaves
peanuts
Method:
Mix all the sauce ingredients in a mixing bowl
Add enough cold water to achieve a thick sauce. Keep aside.
Boil a pot of water and add the Tempeh and simmer gently for 10 minutes. Drain and allow it to cool down. Cut the Tempeh into 0.5 cm slices and add them to the marinade for at least 30 minutes.
Heat 2 tbsp of rice bran oil in a small frying pan. Once the oil is heated, add the tempeh and fry it until brown on both sides.
Cut the broccoli and green beans into the same-sized pieces. Shave the corn kernels.
Heat the wok with a small amount of oil. Add the broccoli and stir fry for a minute, add beans and sprouts and stir fry for 2 minutes. Add the corn kernels and stir-fry for another minute.
Divide the raw and stir-fried vegetables between 2 bowls. Crush 1 tablespoon of salted and roasted peanuts for garnish. Drizzle with the peanut sauce and sprinkle with crushed peanuts and fresh coriander.
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