How to make it
6 steps. Take it one step at a time.
Heat oil to 350°F
Heat oil to 350°F (177°C) and fry the tofu cubes and tempeh slices until golden brown and crispy. Drain on paper towels.
10 minBring a pot of water
Bring a pot of water to a boil. Blanch the shredded cabbage and bean sprouts for 1-2 minutes until slightly softened but still crunchy. Drain and set aside.
5 minTo make the peanut sauce
To make the peanut sauce: Using a blender or food processor, grind the roasted peanuts, garlic, and chilies into a fine paste. Transfer to a bowl.
Add the warm water, palm sugar, sweet soy sauce, and lime juice
Add the warm water, palm sugar, sweet soy sauce, and lime juice to the peanut paste. Stir well until the sauce is smooth and combined. Adjust salt to taste.
Arrange the blanched vegetables, potatoes, fried tofu, tempeh, and boiled eggs
Arrange the blanched vegetables, potatoes, fried tofu, tempeh, and boiled eggs on a large platter.
Pour the peanut sauce
Pour the peanut sauce over the ingredients just before serving. Garnish with fried shallots or crackers if desired.
A little kitchen wisdom
Traditional gado-gado is best served at room temperature with the sauce added just before eating. You can use any seasonal vegetables like chayote or spinach.
