I went to Bali with my husband for our honeymoon and fell in love with this warm salad. It was eating gado-gado I first discovered tempeh. It isn’t widely sold in the UK so I’ve used tofu in my recipe. If you can get your hands on tempeh which is sold in some specialist shops including Whole Foods and the Better Food Company then use this as well as or instead of tofu.
The vegetables I’ve used are interchangeable with what ever you have in your fridge. So long as you include the rich peanut sauce and a hard boiled egg then it counts as a gado-gado recipe to me!
For the peanut sauce
1 red onion
5 cloves of garlic
2 red chillies
1tbsp soy sauce
1tbsp tamarind (soaked in 2tbsp water)
200mls coconut milk
1tbsp brown sugar
For the salad
1 block of firm tofu
1tbsp sesame seed oil
200g sugar snap peas
200g green beans
4 ripe tomatoes
2 carrots (cut into matchsticks)
2 handfuls of spinach
Handful of chopped fresh coriander
1 lime (to serve)
To make the peanut sauce, put the onion, garlic and chilli in a blender and blend well. Transfer into a pan and fry in some oil. Then add the peanuts to the blender and pulse. Once the onion mix has cooked through, add the peanuts along with the rest of the ingredients for the sauce and reduce the temperature.
While the sauce is cooking, fry the tofu in some sesame seed oil until it starts to get a crispy skin. Push the tofu to one side of the pan and add the remaining vegetables to the pan for a quick fry. While you are doing this, heat a third pan with boiling water and boil the eggs for 7 – 10 minutes. Once the eggs are cooked, run them under a cold tap and remove the shell.
Add the coriander to the vegetables before putting on a plate with the tofu and the eggs on top along with a wedge of lime. You can either drizzle the peanut sauce all over or add it to the side.