How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, you can prepare the peanut sauce and marinate the tempeh a day in advance.

Can I substitute tofu for tempeh?

Absolutely, tofu works well and can be used in place of tempeh in this dish.

Is the peanut sauce gluten-free?

Ensure your soy sauce is gluten-free, or substitute it with tamari.

How spicy is the peanut sauce?

The spice level is moderate; adjust the chili amount to your preference.

Indonesian Gado-Gado Bowl with Spicy Peanut Sauce and Tempeh

Name: Indonesian Gado-Gado Bowl with Spicy Peanut Sauce and Tempeh
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup roasted peanuts; 2 cloves garlic; 1 red chili, deseeded and chopped; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp brown sugar; 1 cup coconut milk; Water, as needed; 8 oz tempeh, cut into 1-inch cubes; 2 tbsp soy sauce; 1 tbsp vegetable oil; 1 tbsp lime juice; 1 tbsp honey; 2 cups cabbage, shredded; 2 cups bean sprouts; 1 medium carrot, julienned; 1 cucumber, sliced; 1 medium potato, boiled and cubed; Handful of green beans, blanched; 2 hard-boiled eggs, halved; 1 tbsp fried shallots; Fresh cilantro leaves

A vibrant, veggie-packed bowl bursting with flavor

Gado-Gado is a classic Indonesian salad-like dish featuring an array of fresh and cooked vegetables, protein-rich tempeh, and a luscious spicy peanut sauce.

1 h 10 min
4
Intermediate

Ingredients

For the Spicy Peanut Sauce

1 cup roasted peanuts

2 cloves garlic

1 red chili, deseeded and chopped

2 tbsp soy sauce

1 tbsp lime juice

1 tbsp brown sugar

1 cup coconut milk

Water, as needed

For the Tempeh

8 oz tempeh, cut into 1-inch cubes

2 tbsp soy sauce

1 tbsp vegetable oil

1 tbsp lime juice

1 tbsp honey

For the Vegetables

2 cups cabbage, shredded

2 cups bean sprouts

1 medium carrot, julienned

1 cucumber, sliced

1 medium potato, boiled and cubed

Handful of green beans, blanched

For Garnishing

2 hard-boiled eggs, halved

1 tbsp fried shallots

Fresh cilantro leaves

Preparation

Preparing the Spicy Peanut Sauce

Combine ingredients

In a blender, combine peanuts, garlic, chili, soy sauce, lime juice, and brown sugar.

Chef’s Tip: Toast the peanuts in the oven for a deeper flavor in your peanut sauce.

Blend with coconut milk

Blend until smooth, gradually adding coconut milk until the desired consistency is reached.

Important: Make sure the sauce isn't overly thick; it should coat a spoon but pour easily.

Adjust seasoning

Adjust seasoning with more lime juice or soy sauce if needed.

Marinading the Tempeh

Mix marinade

In a bowl, mix soy sauce, vegetable oil, lime juice, and honey.

Coat tempeh

Add tempeh cubes, ensuring they are evenly coated.

Marinate

Let them marinate for at least 20 minutes.

Pro Tip: Marinate the tempeh longer for a more intense flavor.

Cooking Process

Sauté Tempeh

Heat a non-stick pan and sauté marinated tempeh until golden brown on each side.

Heat Guide: Medium heat

Blanch Vegetables

Quickly blanch the cabbage and bean sprouts in boiling water for 1-2 minutes.

Heat Guide: High heat

Prepare Potatoes

Boil potatoes until tender, then cut into cubes.

Plating & Serving