Hey there, fellow food adventurers!
Have you ever been whisked away to a tropical paradise by just one bite of a dish? That’s the type of culinary magic I’m sharing with you today!
We’re diving into an Indonesian classic that’s easy to love and even easier to customize for our allergy-aware household. Say hello to Gado-Gado, a dish that’s as fun to say as it is to eat! This colorful plate is piled high with a rainbow of vegetables, protein-packed tempeh and tofu, and drizzled with a lusciously rich peanut sauce. This Indonesian staple is more than just a salad—it’s a complete meal that’s satisfying and bursts with a variety of textures and flavors.
What I adore about Gado-Gado is how it truly caters to everyone. Whether you’re following a plant-based lifestyle or just looking for a hearty dish that celebrates fresh produce, this one’s for you. And for those of us navigating the choppy waters of food allergies, this recipe is a serene port in the storm—being naturally free from eggs, dairy, and soya.
As you know, nothing gets me more excited than experimenting with vibrant international dishes, especially when I can share them with all of you, ensuring they’re safe for the whole family to enjoy!
Now let’s get into the nitty-gritty on how to whip up your own plate of this Indonesian delight. It’s time to gather those veggies, press that tofu, and heat up the pan for our tempeh—trust me, your kitchen will smell amazing. And while the magic unfolds with the sizzle and pop of tofu crisping to perfection, you can dream about the beaches of Bali or the hustle and bustle of Jakarta.
Don’t forget that this recipe is all about personalization. Not a fan of beansprouts? No problem. Swap them out for some crunchy radishes or add a sprinkle of green onions. The world—or in this case, the Gado-Gado platter—is your oyster mushroom.
But it’s the peanut sauce that truly ties everything together. That creamy, savory, slightly sweet and tangy embrace that coats each ingredient just so… well, let’s say it’s the metaphorical hug we could all use right about now. And with a squeeze of fresh lime to top everything off? Perfection!
Every time I lay the final garnish of fried shallots and a handful of fresh coriander, I feel a little burst of pride. It’s a beautiful dish, loaded with nutrients, and brings a bit of that Indonesian charm right to our dinner table.
So join me, will you? Let’s indulge in the joys of cooking without borders and without fear, thanks to dishes just like this. As always, I’m overjoyed to share my kitchen discoveries with you, and I’m equally excited to hear how your Gado-Gado turns out.
Keep it crispy, keep it colorful, and most importantly, keep sharing that table love.
Catch you on the next culinary escapade!
-Al
Ingredients
– 200g tempeh, sliced
– Cooking oil for frying
– Sea salt, to taste
– 150g green beans, trimmed and halved
– 2 medium-size carrots, julienned
– 300g cabbage, thinly sliced
– 150g bean sprouts
– 1 medium cucumber, sliced
– 2 medium-sized potatoes, boiled and sliced
– 200g extra-firm tofu, pressed and cubed
**For the peanut sauce:**
– 150g unsalted peanuts, roasted
– 2 cloves garlic, minced
– 1 red chili, deseeded and chopped
– 30ml tamarind juice
– 15g palm sugar, grated
– 15ml kecap manis (sweet soy sauce; substitute with soy sauce mixed with a hint of brown sugar if not available)
– 125ml water
– Juice of 1 lime
– Salt to taste
**For garnish:**
– Lime wedges
– 2 tablespoons fried shallots
– 2 tablespoons chopped fresh coriander (cilantro)
Method
1. **Prepare the Tempeh and Tofu:**
– Heat a generous amount of cooking oil in a frying pan over medium heat.
– Add the sliced tempeh to the pan and fry for about 3-4 minutes on each side, or until golden brown and crisp. Season with a pinch of sea salt. Remove and set aside on paper towels to drain excess oil.
– In the same pan, add the cubed tofu and fry for about 2-3 minutes on each side until golden and crispy. Also season with a pinch of sea salt, then set aside to drain on paper towels.
2. **Blanch the Vegetables:**
– Bring a pot of water to the boil, then add the green beans and carrots. Blanch for about 2-3 minutes until they are bright in color but still have a slight crunch.
– Use a slotted spoon to transfer the beans and carrots to an ice-water bath to stop the cooking process and preserve their crispness.
– Next, blanch the cabbage for about 1 minute, then transfer to the ice-water bath as well.
– Lastly, blanch the bean sprouts for only about 30 seconds, then cool in the ice bath. Once all the vegetables are cool, drain well and set aside.
3. **Prepare the Peanut Sauce:**
– In a food processor or blender, combine the roasted peanuts, minced garlic, chopped red chili, tamarind juice, palm sugar, kecap manis, and water. Blend until the mixture reaches a smooth consistency.
– Pour the sauce into a saucepan and cook over low heat, stirring regularly, for about 5 minutes or until it thickens slightly.
– Remove from the heat, and then stir in the lime juice and salt to taste. Allow the sauce to cool to room temperature.
4. **Assemble the Gado-Gado:**
– On a serving platter, arrange the green beans, carrots, cabbage, bean sprouts, cucumber, and boiled potato slices.
– Top the vegetables with the fried tempeh and tofu.
– Drizzle the peanut sauce generously over the top. (You can serve extra sauce on the side for those who prefer more.)
5. **Garnish and Serve:**
– Sprinkle the fried shallots and chopped coriander on top of the dish.
– Serve with lime wedges on the side for an added zesty flavor.
– Enjoy your Allergy-Friendly Indonesian Gado-Gado as a hearty main dish or a shared platter for communal eating.
