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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A wholesome, vegan-friendly dish made with steamed vegetables, tofu, and tempeh, all brought together by a rich, nutty peanut sauce. Simple, nutritious, and easily adaptable to whatever veggies you have on hand! The peanut sauce is creamy and aromatic, perfectly complementing the tender vegetables and crispy tofu and tempeh. Serve it with a squeeze of lime for a burst of freshness.
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Steam spinach, cabbage, bean sprouts, and long beans until tender but still vibrant in color.
Boil potatoes and chayote until tender but still firm. Set aside.
Fry or steam tofu and tempeh until golden and crispy on the outside.
Slice tofu and tempeh into bite-sized pieces.
Blend roasted peanuts, garlic, chili, palm sugar, shrimp paste, and a bit of water until smooth.
Add salt to taste and mix well.
Arrange the steamed vegetables, potatoes, tofu, tempeh, and corn on a plate.
Generously drizzle the peanut sauce over the top.
Enjoy Gado-Gado as a light meal or side dish with a squeeze of lime for extra freshness.
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You can substitute palm sugar with brown sugar if unavailable.
Adjust the chili quantity based on your spice tolerance.
For a vegan option, omit shrimp paste or use a vegan alternative.
Use any vegetables you have on hand to make this dish more versatile.
Can I use raw peanuts for the sauce?
Yes, but roast or fry them first to enhance the flavor.
What can I substitute for shrimp paste?
You can use miso paste or leave it out for a vegan option.
How do I store leftover peanut sauce?
Store it in an airtight container in the fridge for up to 3 days.
Can I use frozen vegetables?
Yes, but ensure they are properly steamed or boiled before serving.
Is Gado-Gado gluten-free?
It can be made gluten-free by using gluten-free soy sauce instead of sweet soy sauce.
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