Gado Gado/Indonesian Salad with Satay Sauce

Cut tempeh into 1-inch squares and set aside.

Cut firm tofu into pieces and set aside.

Heat 1 cup of oil in a wok.

Fry tofu for 1.5 minutes on each side until golden brown and crispy.

Remove tofu and drain on kitchen paper.

Fry tempeh for 1 minute on each side until golden brown.

Remove tempeh and drain on kitchen paper.

Boil 1 cup of water in a pot and add 1 teaspoon of salt and 1 tablespoon of sugar.

Blanch bean sprouts for 1 minute, then shake off excess water and set aside.

Blanch long beans for 4 minutes, pushing them down to submerge, then shake off excess water and set aside.

Blanch cabbage for 4 minutes, pushing it down to submerge, then shake off excess water and set aside.

Boil potatoes until soft, then cut into 1-inch cubes.

Prepare a platter with blanched vegetables, fried tofu, fried tempeh, boiled potatoes, cherry tomatoes, and cucumber slices.

Serve with peanut sauce.

Equipment Needed

Dietary

Allergens