Grilled Vegetable Gado-Gado with Spicy Peanut Sauce

 

Grilled Vegetable Gado-Gado with Spicy Peanut Sauce

 

 Ingredients:

For the Salad:

• 200 g (7 oz) green beans, trimmed

• 200 g (7 oz) bean sprouts

• 2 medium carrots, julienned or sliced

• 1 small cabbage, shredded

• 1 cucumber, sliced

• 200 g (7 oz) firm tofu, cut into cubes

• 200 g (7 oz) tempeh, cut into cubes

• 2 hard-boiled eggs, halved

• 1 cup cooked potato slices (optional)

• 1 tablespoon vegetable oil (for grilling)

For the Spicy Peanut Sauce:

• 1 cup unsalted peanut butter (smooth or crunchy)

• 2 cloves garlic, minced

• 1-2 red chilies, finely chopped (adjust to taste)

• 2 tablespoons soy sauce

• 1 tablespoon tamarind paste or lime juice

• 1 tablespoon palm sugar or brown sugar

• 1 cup coconut milk

• 1/2 cup water (adjust for desired consistency)

• Salt to taste

For Garnish:

• Fried shallots

• Lime wedges

• Fresh cilantro or parsley (optional)

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Instructions:

Prepare the Vegetables and Proteins:

1. Steam the Vegetables:

   • Steam the green beans, bean sprouts, and carrots until tender but still crisp. Set aside.

   • Blanch the shredded cabbage in boiling water for 1-2 minutes, then drain and set aside.

2. Grill the Tofu and Tempeh:

   • Heat a grill pan or outdoor grill over medium heat. Lightly brush the tofu and tempeh cubes with vegetable oil.

   • Grill until golden brown and slightly charred on all sides. Set aside.

3. Prepare the Eggs and Potatoes:

   • Boil the eggs until hard-boiled, then peel and halve them.

   • If using potatoes, boil or steam until tender, then slice.

Make the Spicy Peanut Sauce:

1. In a saucepan, combine the peanut butter, minced garlic, chopped chilies, soy sauce, tamarind paste (or lime juice), palm sugar, coconut milk, and water.

2. Cook over medium heat, stirring constantly, until the sauce is smooth and well combined. Adjust the consistency by adding more water if needed.

3. Taste and adjust seasoning with salt or more sugar if desired. Set aside.

Assemble the Gado-Gado:

1. Arrange the steamed vegetables, grilled tofu, tempeh, hard-boiled eggs, and potato slices on a large serving platter.

2. Drizzle the spicy peanut sauce generously over the top or serve it on the side.

3. Garnish with fried shallots, lime wedges, and fresh cilantro or parsley if desired.

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Tips:

• Grilling Tip: If you don’t have a grill, you can pan-fry the tofu and tempeh for a similar effect.

• Sauce Consistency: Adjust the thickness of the peanut sauce to your preference by adding more water or coconut milk.

• Add-Ins: Feel free to add other vegetables like spinach, bell peppers, or zucchini for extra variety.

• Make-Ahead: The peanut sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Enjoy your Grilled Vegetable Gado-Gado with Spicy Peanut Sauce—a modern, smoky twist on a classic Indonesian favorite! 🥗🥜✨