Gado-Gado

Ingredients

For 3 portions

• 🌾 200g tofu
• 🧈 100g tempeh
• 🥔 200g potato
• 🪴 100g green beans
• 🥬 100g green cabbage
• 🌱 100g bean sprouts
• 🥬 80g spinach
• 🥕 1 small carrots
• 🥒 100g cucumber
• 🥬 4 leaves lettuce
• 🏺 2 Tbsp sunflower oil
• 🥜 120g peanuts
• 🧄 2 cloves garlic
• 🌶️ 1 small red chilli peppers
• 🍯 1 Tbsp palm sugar
• 🥣 1 Tbsp sweet soy sauce
• 🫛 1 Tsp tamarind
• 🍋 1 Tbsp fresh lime juice
• 🧂 1 pinch salt
• 🧅 2 pieces shallots
• 🧅 1 medium spring onions

Method

1. Boil the potatoes, peeled and cut into chunks, in salted water for 12–15 minutes until just tender. Drain and leave to cool a little.
2. Bring a second pan of water to the boil. Blanch the green beans (cut in 4 cm pieces) for 3 minutes, the shredded cabbage and the carrot (cut in thin sticks) for 2 minutes, then the bean sprouts and spinach for 30 seconds. Lift each batch out into cold water, then drain well.
3. Pat the tofu and tempeh dry and cut them into 2 cm cubes. Fry in 1½ tablespoons of the oil over medium-high heat for 8–10 minutes, turning, until golden and crisp on all sides. Drain on kitchen paper.
4. In the same pan, fry the thinly sliced shallots in the rest of the oil over medium heat for 5–6 minutes until golden and crisp. Drain on kitchen paper.
5. For the sauce, dry-roast the peanuts in a pan for 5 minutes until fragrant and lightly browned. Set 20 g aside for the topping.
6. Blend the rest of the peanuts with the garlic, chilli, palm sugar, sweet soy sauce, tamarind, lime juice and salt, adding about 150 ml warm water a little at a time, to a thick, pourable sauce. Or pound them in a mortar. Simmer the sauce for 2–3 minutes, stirring, and taste: it should be sweet, tangy, salty and spicy. Thin with water if needed.
7. Line the plates with the lettuce. Arrange the potatoes, vegetables, sliced cucumber, tofu and tempeh on top.
8. Spoon over the warm peanut sauce, then scatter with the reserved peanuts (roughly crushed), the crispy shallots and the sliced spring onion. Serve straight away.