This vegan gado-gado combines tofu, tempeh, cooked vegetables, raw vegetables, peanut sauce, and lontong. It serves two and makes a colorful Indonesian-style meal for lunch or dinner.
Ingredients
- 200 g tofu sliced and pan-fried
- 150 g tempeh sliced and pan-fried
- 100 g green beans cooked and cut into 3 cm (1¼ in) lengths
- 200 g potatoes peeled, cooked and diced
- 100 g bean sprouts
- 100 g lettuce thinly sliced
- 100 g tomatoes cut into wedges
- 100 g carrots julienned
- 100 g cucumber sliced
- 2 tablespoons crisp fried shallots or fried onion
- 10 emping or other vegan chips optional
- 200 g Lontong cut into pieces and reheated
PEANUT SAUCE
- 3 tablespoons canola rapeseed oil, plus extra for frying
- 200 g roasted and salted peanuts
- 5 garlic cloves
- 3 birdseye chilies destemmed
- 2 tablespoons coconut palm sugar
- 2 tablespoons lime juice
- 1 tablespoon tamarind sauce
- Salt to taste
Instructions
- To make the peanut sauce, heat a saucepan over low–medium heat. Add the extra oil (for frying) and peanuts, and stir until the peanuts are slightly brown. Remove from the pan and transfer to a small food processor.
- Add garlic, chilli, oil and 300 ml (10 fl oz) of water to the food processor and blend on high speed to form a smooth paste. Alternatively, you can pound peanuts, garlic and chilli using a mortar and pestle until they are finely crushed, then add the oil
- and 300 ml (10 fl oz) of water, and keep pounding until it turns into a paste.
- Return the paste to the pan over low–medium heat. Add the coconut sugar, lime juice, tamarind sauce and salt to taste. Cook, stirring for a few minutes, until the paste darkens and thickens. Remove from heat.
- Assemble all the salad ingredients except the fried shallots, emping and lontong on a serving plate. Pour over the peanut sauce and sprinkle with the shallots. Mix everything well, garnish with emping (if using) and serve with the lontong.