Gado Gado (Indonesian Mega Salad with Tempeh)
3 Yellow or red potatoes washed and cut into 1 1/2 inch cubes
1 lb Tempeh cut into 1/2 strips
1 tsp salt and 2 tsp pepper
2 TBSP olive oil – or cooking oil
3 cups water and 2 cups water
1 cup green beans cut half with stem removed
1 1/2 cups cherry tomatoes cut in half
3 cups spinach
1/2 cup bean sprouts
1/2 cup peanut butter
1 TBSP ginger minced or grated
1/4 cup tamari or soy sauce
1/4 cup rice wine or cider vinegar
1/4 cup sesame oil
1 TBSP chili pepper flakes
2 TBSP sugar or maple syrup
1/4 cup water
Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people.
Prep all vegetables.
Put 3 cups water in pot with potatoes and bring to boil. Cook for 15 minutes until they are firm but easily pierced with a fork.
Bring the other 2 cups of water to a boil then gently lower in eggs – boil for 10 minutes then remove and place eggs in cold water for 15 minutes. Peel and cut in halves.
Add olive oil or other cooking oil to a frying pan. On stovetop, heat on medium high until pan is hot, then add tempeh. Add salt and cook each side for 2-4 minutes until slightly crispy and brown.
In blender or food processor blend the last 8 ingredients from peanut butter down to make a peanut sauce.
On large serving platter cover bottom with spinach. Place piles or sections of each component around the top – the eggs, the tempeh, the bean sprouts, the green beans, the tomatoes and the potatoes. Put peanut sauce in bowl in the middle of all the vegetables and tempeh. Each person can serve themselves and use the peanut sauce as a dressing.
This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program.