Indonesian · Lunch, Dinner
Gado-gado (vegetable salad with peanut sauce)
Blanched vegetables, tofu and tempeh tossed in a rich spiced peanut sauce.
- Calories
- 830 kcal
- Protein
- 52 g
- Carbs
- 59 g
- Fat
- 43 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: peanut, soy.
Ingredients
- 130 g Firm tofu
- 100 g Tempeh
- 80 g Cabbage
- 60 g Green beans
- 60 g Bean sprouts
- 100 g Potatoes
- 2 tbsp Peanut butter
- 1 tsp Tamarind paste
- 1½ tsp Sugar
- 1 clove Garlic
- 1 chilli Red chillies
- ½ tbsp Sunflower oil
Method
- Boil the potato until tender, about 12 minutes, then slice.
- Blanch the cabbage, green beans and beansprouts separately in boiling water for 2 minutes each and drain.
- Pan-fry the tofu and tempeh in the oil for 5 minutes until golden.
- Whisk the peanut butter with garlic, chilli, tamarind, sugar and 80ml warm water into a smooth sauce.
- Arrange the vegetables, potato, tofu and tempeh on a plate and spoon over the peanut sauce.
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