Gado Gado

1. 1
   prep · ~15 min

   Prepare all the vegetables and proteins.

   1.Peel potato and slice into 0.5 cm rounds.

   2.Trim green beans and cut into 2-inch pieces.

   3.Shred the cabbage.

   4.Slice the cucumber.

   5.Cube the firm tofu and slice the tempeh into thin strips.

   6.Roughly chop the garlic and red chili.
2. 2
   boil · ~15 min

   Boil the potatoes and eggs.

   1.Place potatoes in a saucepan, cover with water, and boil until fork-tender, about 10 minutes.

   2.In the same pot, add eggs and boil for 9 minutes.

   3.Remove potatoes and eggs. Plunge eggs into an ice bath, then peel and halve them.

   TIPStart the eggs in cold water and bring to a boil for even cooking.
3. 3
   boil · ~5 min

   Blanch the green beans, cabbage, and bean sprouts.

   1.Bring a pot of water to a rolling boil.

   2.Blanch green beans for 2-3 minutes until bright green and tender-crisp.

   3.Remove with a slotted spoon and shock in ice water.

   4.Blanch shredded cabbage for 1 minute, then shock in ice water.

   5.Blanch bean sprouts for 30 seconds, then shock in ice water.

   6.Drain all vegetables well.

   TIPShocking in ice water stops cooking immediately and locks in the vibrant color.
4. 4
   fry · ~8 min

   Fry the tofu and tempeh until golden.

   1.Heat 1 tablespoon of oil in a frying pan over medium-high heat.

   2.Fry tofu cubes, turning occasionally, until golden and crisp on all sides.

   3.Remove tofu and drain on paper towels.

   4.Add tempeh strips to the same pan and fry until golden brown.

   5.Remove and drain on paper towels.

   TIPPat the tofu and tempeh completely dry before frying—this guarantees a crispy crust.
5. 5
   fry · ~7 min

   Sauté the aromatics and peanuts for the sauce.

   1.Wipe the pan clean and add the remaining 1 tablespoon of oil over medium heat.

   2.Add chopped garlic and red chili; sauté until fragrant, about 2 minutes.

   3.Add roasted peanuts and continue to fry, stirring constantly, for 3-4 minutes until the peanuts are glistening and slightly darker.

   4.Remove from heat and let cool for 5 minutes.

   TIPDon't walk away—peanuts can burn quickly. Keep them moving in the pan.
6. 6
   mix · ~5 min

   Blend the peanut sauce.

   1.Transfer the cooled peanut mixture to a food processor.

   2.Add coconut sugar, tamarind paste, kecap manis, and a pinch of salt.

   3.Pulse while slowly adding water until you reach a thick, pourable sauce consistency.

   4.Taste and adjust seasoning—it should be sweet, savory, and tangy.

   TIPThe sauce will thicken as it sits; loosen it with a splash of warm water just before serving.
7. 7
   assemble · ~3 min

   Assemble the Gado Gado platter.

   1.Arrange a bed of blanched cabbage and bean sprouts on each plate.

   2.Top with potato rounds, green beans, cucumber slices, fried tofu, and tempeh.

   3.Place two egg halves on each plate.

   4.Drizzle generously with the warm peanut sauce.
8. 8
   garnish

   Garnish with lime wedges and serve immediately.

   Serve the platters with lime wedges on the side for squeezing over the top. Any extra peanut sauce can be served in a small bowl alongside.

   TIPServe the components at room temperature or slightly warm; it shouldn't be ice cold.

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