Gado-Gado

Introduction:

Gado-Gado is a beloved Indonesian salad known for its vibrant mix of vegetables, tofu, tempeh, and hard-boiled eggs, all generously coated with a creamy peanut sauce. It is a perfect balance of textures and flavors, offering both crunch and richness in every bite. Traditionally served at room temperature, this dish is ideal for a refreshing lunch or a light dinner. Its versatility allows for the use of seasonal vegetables, making it a nutritious and adaptable meal for any time of year.

Ingredients:

For the Peanut Sauce:

• 1 cup roasted peanuts (unsalted)
• 2 cloves garlic
• 1-2 red chilies (adjust to taste)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon tamarind paste
• 1 tablespoon lime juice
• 1/2 cup coconut milk
• 1/4 cup water (to adjust consistency)

For the Salad:

• 200g tofu, pressed and cut into cubes
• 100g tempeh, cut into cubes (optional)
• 3 tablespoons vegetable oil (for frying)
• 2 hard-boiled eggs, halved
• 1 medium potato, boiled and sliced
• 1 cup green beans, trimmed and blanched
• 1 cucumber, sliced
• 1 carrot, julienned or sliced
• 2 cups cabbage, roughly chopped and blanched
• 1 cup bean sprouts, blanched
• 1 small tomato, sliced
• 1 tablespoon fried shallots (optional, for garnish)

Instructions:

1. Prepare the peanut sauce:
   • In a blender or food processor, combine the roasted peanuts, garlic, chilies, soy sauce, palm sugar, tamarind paste, and lime juice. Blend until smooth, adding coconut milk and water to reach a creamy, pourable consistency. Taste and adjust seasoning if necessary. Set aside.
2. Cook the tofu and tempeh:
   • Heat vegetable oil in a pan over medium heat. Fry the tofu cubes until golden and crispy on all sides, about 5-7 minutes. Remove and drain on paper towels. Repeat the process with the tempeh cubes, if using.
3. Blanch the vegetables:
   • Bring a pot of water to a boil and blanch the green beans, cabbage, and bean sprouts for 1-2 minutes. Drain and plunge them into ice water to retain their bright color and crunch. Drain again and set aside.
4. Assemble the salad:
   • On a large serving platter, arrange the boiled potato slices, cucumber, carrot, blanched vegetables, and tomato slices. Add the fried tofu, tempeh, and hard-boiled eggs.
5. Drizzle with peanut sauce:
   • Generously pour the peanut sauce over the salad, coating all the ingredients. Garnish with fried shallots and a sprinkle of fresh lime juice.

Health Notes:

• Gado-Gado is packed with nutrients from a variety of fresh vegetables and plant-based proteins like tofu and tempeh. The peanut sauce provides healthy fats, while the eggs and tofu offer a good source of protein. To make the dish lighter, reduce the amount of oil used for frying or steam the vegetables instead of blanching them.

Serving Suggestions:

• Gado-Gado is best served at room temperature, making it ideal for warm weather. It can be enjoyed on its own as a complete meal or paired with steamed rice or lontong (compressed rice cakes) for added substance. For extra flavor, serve with additional lime wedges and fried shallots.

Tips:

• Peanut sauce consistency: Adjust the thickness of the peanut sauce by adding more coconut milk or water as needed. It should be creamy and pourable but not too thin.
• Vegetable flexibility: Gado-Gado is versatile, so feel free to swap or add vegetables based on availability. Vegetables like spinach, radishes, or sweet potatoes also work well in this dish.
• Frying the tofu and tempeh: To ensure the tofu and tempeh are crispy, press the tofu for at least 15 minutes before frying to remove excess moisture.