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Greatest plates · Main
Vegan Gado Gado with Tempeh, Tofu and Peanut Sauce
A hearty Indonesian-Malaysian salad of blanched vegetables, pan-fried tofu and tempeh, and boiled potatoes, all smothered in a rich, spicy peanut sauce. Egg is swapped for extra tempeh to keep it fully plant-based while pushing protein well past 30 g a serve.
Serves 4Prep 25 minCook 30 mintofu-tempeh
Containsgluten · peanut · soy
Protein 21%Carbs 27%Fat 52%
About 847 kcal a serve — 45 g protein, 59 g carbs, 50 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the potatoes
potatoesPut the potato chunks in a large saucepan, cover with cold salted water and bring to the boil. Simmer 12–15 minutes until just tender, then lift out with a slotted spoon and set aside. Keep the water on the boil.
In the saucepanPotatoes →
12–15 min, simmer
Blanch the vegetables
blanchIn the same boiling water, blanch the green beans for 3 minutes, the cabbage for 2 minutes and the bean sprouts for 1 minute. Scoop each out and refresh under cold water so they stay crisp and bright.
In the saucepanVegetables →
1–3 min each
Fry tofu and tempeh
fryHeat the oil in a large frying pan over medium-high. Fry the tofu cubes and tempeh slices for 8–10 minutes, turning, until golden and crisp on all sides. Drain on paper towel and cut the tempeh into bite-sized pieces.
In the panProtein →
8–10 min, medium-high
Gather the sauce
gatherMeasure out the peanut butter, kecap manis, soy sauce, lime juice, grated garlic, sambal oelek, brown sugar and hot water.
In the bowlPeanut sauce →
Make the peanut sauce
sauceWhisk the peanut butter with the kecap manis, soy sauce, lime juice, garlic, sambal oelek and sugar. Add the hot water a little at a time until you have a pourable, creamy sauce. Taste and adjust with more lime or chilli.
In the bowlPeanut sauce →
whisk until pourable
Assemble and serve
serveArrange the potatoes, blanched vegetables, cucumber, tofu and tempeh on a large platter or across four plates. Spoon the peanut sauce generously over the top and scatter with chopped peanuts and fried shallots. Serve warm.
On the platterAssemble →
serve warm
Cook's notePress the tofu well for the crispest result. Sambal oelek quantity is to taste — start with a little if serving to kids. Swap potatoes for steamed rice if you prefer.
Estimated per serve
847 kcal · 45 g protein · 59 g carbs · 50 g fatestimates, within ~10%
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