Go Back
–+ servings
Print Recipe Pin Recipe

Vegan Gado Gado

An Indonesian salad of boiled, steamed and raw vegetables with tempura tofu and a thick peanut sauce.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Course Main
Cuisine Indonesian
Servings 4

Ingredients
  

  • 3 medium potatoes
  • 150 g mung bean sprouts
  • 150 g tenderstem broccoli broccolini
  • 100 g green beans
  • 50 g green peas
  • 2 medium carrots julienned
  • 100 g cherry tomatoes
  • 1 cucumber
  • 20 g roasted peanuts crushed
  • 20 g crispy shallots
  • 2 small red chillies

Tofu

  • 300 g tofu thoroughly pressed
  • 1 spring onion
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 50 g cornflour corn starch
  • 20 g all-purpose flour
  • 60 ml sparkling water

Sauce

  • 2 medium chillies
  • 6 cloves garlic
  • 1 tablespoon vegetable oil
  • 100 g roasted peanuts
  • 1 tablespoon tamarind paste
  • 5 tablespoons peanut butter
  • 3 tablespoons kecap manis
  • ½ cup coconut milk
  • 2 teaspoons sambal oelek

Instructions
 

Vegetables

  • Prepare the vegetables. Cut the cherry tomatoes in half. Scrub then julienne the carrot. Cut the cucumber into thin disks.
  • Peel the potatoes and cut into 2cm cubes, boil them until fork-tender, around 10 minutes. Drain then set aside. In the same pot blanch the beansprouts for 1 to 2 minutes. Drain then run the sprouts under cold water to stop them cooking then set aside. Steam the broccoli, green beans and peas until tender but still crunchy, around 6 minutes.

Sauce

  • Heat the oil in a pan over medium heat, once hot add the sliced chilli and garlic. Fry until fragrant and the garlic is golden. Around 2 minutes.
  • Add the chilli and garlic to a blender or food processor with the rest of the ingredients for the sauce and blend until combined and there are no large lumps left. It should have the texture of crunchy peanut butter.

Tofu

  • Heat the 2 cups vegetable oil in a pan over medium heat to 180C. Use a thermometer to make sure the temperature is correct.
  • While the oil is heating make the batter. In a flat bottomed bowl combine the 50g cornflour, 20g all-purpose flour and the 60ml sparkling water. Mix well to combine into a smooth batter. Add the salt, pepper and thinly sliced spring onion.
  • Cut the tofu into large triangles around 1 cm thick.
  • Place the tofu in the bowl with the batter and spoon over the batter over the top so the spring onions coat the top of the tofu.
  • When the oil is hot enough carefully place the tofu in the oil trying to keep the spring onions on the top layer. Fry on each side until golden, around 3 minutes.
  • Once golden, remove from the pan and drain on kitchen paper to remove excess oil.
  • To serve, place the tofu and vegetables on a serving plate and garnish with the crushed peanuts, crispy shallots and sliced chilli. Either serve the sauce in a separate dish on the side or drizzle all over the vegetables. The dish should come with a large amount of sauce.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!