Gado Gado

Gado-Gado
This beautiful and fabulous recipe, Gado Gado, was presented at Veggie Fest, 2019 by Manna Kitchen. It's a crowd-pleasing, warm, Indonesian vegetable salad.

Ingredients

Dressing Ingredients:
 2 cups roasted peanuts
 2 tablespoons apple cider vinegar
  cup shredded palm sugar or brown sugar
 5 pieces kaffir leaves
 3 cups water
 5 whole cloves of garlic, roasted or fried
 1 medium fresh chili pepper, veined and deseeded
 2 teaspoons salt
Fresh Vegetable Ingredients
 1 head lettuce, thinly sliced
 2 medium tomatoes, cut in wedges
 1 medium cucumber, sliced
 3 ounces mung bean sprouts
Cooked Vegetable Ingredients:
 ½ pound cabbage, thinly sliced, boiled until tender, and drained
 ¼ pound long beans, cut in to 3” long pieces, and lightly sautéed until tender
 ¼ pound carrots, cut to matchstick size, boiled until tender
 1 pound small potatoes, sliced and boiled until tender
Remaining Ingredients:
 1 pound extra-firm tofu, pressed, diced, and lightly fried in vegetable oil
 8 ounces package tempeh of your choice, diced and lightly fried in vegetable oil
Garnish
 Shallots, thinly sliced
 Sweet soy sauce
 Lime wedge

Instructions

Dressing Directions
1

Using a blender, mix all ingredients for the dressing until smooth.

2

Pour into a small sauce-pan and heat until boiling. Turn off heat. Cool slightly before serving.

3

Arrange all the vegetables, tofu, and tempeh on two dinner plates or in bowls. Pour warm dressing on top and drizzle with sweet soy sauce. Garnish with shallots and lime wedges.

Serves 2

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Ingredients

Dressing Ingredients:
 2 cups roasted peanuts
 2 tablespoons apple cider vinegar
  cup shredded palm sugar or brown sugar
 5 pieces kaffir leaves
 3 cups water
 5 whole cloves of garlic, roasted or fried
 1 medium fresh chili pepper, veined and deseeded
 2 teaspoons salt
Fresh Vegetable Ingredients
 1 head lettuce, thinly sliced
 2 medium tomatoes, cut in wedges
 1 medium cucumber, sliced
 3 ounces mung bean sprouts
Cooked Vegetable Ingredients:
 ½ pound cabbage, thinly sliced, boiled until tender, and drained
 ¼ pound long beans, cut in to 3” long pieces, and lightly sautéed until tender
 ¼ pound carrots, cut to matchstick size, boiled until tender
 1 pound small potatoes, sliced and boiled until tender
Remaining Ingredients:
 1 pound extra-firm tofu, pressed, diced, and lightly fried in vegetable oil
 8 ounces package tempeh of your choice, diced and lightly fried in vegetable oil
Garnish
 Shallots, thinly sliced
 Sweet soy sauce
 Lime wedge

Directions

Dressing Directions
1

Using a blender, mix all ingredients for the dressing until smooth.

2

Pour into a small sauce-pan and heat until boiling. Turn off heat. Cool slightly before serving.

3

Arrange all the vegetables, tofu, and tempeh on two dinner plates or in bowls. Pour warm dressing on top and drizzle with sweet soy sauce. Garnish with shallots and lime wedges.

Serves 2

Gado Gado