Indonesian Mixed Vegetable Platter with Peanut Sauce (Gado Gado) Recipe

Name: Indonesian Mixed Vegetable Platter with Peanut Sauce (Gado Gado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. vegetable oil; 1 Tbs. low-sodium soy sauce or tamari; 1 8-oz. pkg. tempeh, cut into; 1-inch pieces; 3/4 cup light coconut milk; ⅔ cup natural crunchy peanut butter, at room temperature; 2 Tbs. lime juice; 2 Tbs. low-sodium soy sauce; 2 Tbs. natural sugar, such as coconut sugar; 2 tsp. grated fresh ginger; 1/2 tsp. sriracha or other hot sauce, plus more for serving; 2 medium red-skinned or golden potatoes, scrubbed and cut into 1-inch chunks (2 cups); 4 oz. green beans, trimmed (1 cup); 2 cups bite-size cauliflower florets; 3 plum tomatoes, sliced 1/4 inch thick (2 cups); 1/2 medium cucumber, halved and sliced into 1/4-inch-thick half-circles (1 cup); 1 cup fresh mung bean sprouts

Servings: persons

1 Tbs. vegetable oil
1 Tbs. low-sodium soy sauce or tamari
1 8-oz. pkg. tempeh, cut into
1-inch pieces
3/4 cup light coconut milk
⅔ cup natural crunchy peanut butter, at room temperature
2 Tbs. lime juice
2 Tbs. low-sodium soy sauce
2 Tbs. natural sugar, such as coconut sugar
2 tsp. grated fresh ginger
1/2 tsp. sriracha or other hot sauce, plus more for serving
2 medium red-skinned or golden potatoes, scrubbed and cut into 1-inch chunks (2 cups)
4 oz. green beans, trimmed (1 cup)
2 cups bite-size cauliflower florets
3 plum tomatoes, sliced 1/4 inch thick (2 cups)
1/2 medium cucumber, halved and sliced into 1/4-inch-thick half-circles (1 cup)
1 cup fresh mung bean sprouts

1
To make Tempeh: Heat oil and soy sauce in wide skillet over medium-high heat.
2
Add tempeh, and stir-fry 3 to 5 minutes, or until golden and crisp on most sides.
3
Remove from heat, and set aside.
4
To make Peanut Sauce: Whisk together all ingredients in small bowl.
5
To make Salad: Place potato chunks in deep skillet with just enough water to keep bottom of pan moist.
6
Cover, and bring water to a boil.
7
Reduce heat to medium, and steam potatoes 8 minutes, or until just tender.
8
Drain, and rinse under cool water.
9
Transfer to serving platter.
10
Wipe out skillet, and arrange green beans and cauliflower side by side without mixing together.
11
Add more water to pan to keep bottom moist, cover, and steam over medium heat 4 to 5 minutes, or until vegetables are crisp-tender.
12
Remove from heat, then scoop out each vegetable separately, rinse with cool water, drain, and arrange on platter.
13
Arrange Tempeh, tomatoes, cucumber, and bean sprouts on platter.
14
Serve family-style, and pass Peanut Sauce and additional sriracha or hot sauce at the table.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbs. vegetable oil, 1 Tbs. low-sodium soy sauce or tamari, 1 8-oz. pkg. tempeh, cut into, 1-inch pieces, and more.

Yes, Indonesian Mixed Vegetable Platter with Peanut Sauce (Gado Gado) falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Indonesian Mixed Vegetable Platter with Peanut Sauce (Gado Gado)

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