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.
Dressing Ingredients:
2 cups roasted peanuts
2 tablespoons apple cider vinegar
⅓ 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