GADO GADO >> Indonesian "mix mix" salad!
Nov 03, 2020
Gado Gado translates to “mix-mix” in Indonesian and is a deconstructed salad that typically features an egg, plant based protein, potato, peanut sauce, and an assortment of veggies!
Gado Gado is probably the only recipe where the words “blanched vegetables” and “tasty” can coexist! The addition of the flavourful peanut sauce makes the meal oh-so flavourful.
Potatoes, bean sprouts, egg, and cucumber are traditionally served in Gado Gado so I’ve included them in mine. However, the dish is versatile and you can add whatever "mix" of vegetables you like!
The one ingredient you may not be familiar with is tempeh. Tempeh is an Indonesian fermented soy bean product that is loaded with protein. I like it as it is a whole food plant-based option (just soy beans!) compared to many plant-based alternatives which tend to be highly processed and contain many ingredients!
I know the words "fermented" aren't a selling feature but it is certainly an ingredient that has grown on me! While tempeh can be tricky to track down in Saskatchewan, you can usually find it in the plant-based protein section. I typically pick-up the President’s Choice version from Loblaw’s stores. See below:
Gado Gado is fun to say and delicious to eat! I hope you enjoy this Indonesian classic as much as I do!
Search "Vitality Nutrition - Gado Gado" to add the Nutrition Facts to your MyFitnessPal diary.
- 1/2 cup (120g) peanut butter
- 1/3 cup light coconut milk or water
- 2 tablespoon lime juice (or half a lime)
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon siracha
- 1 clove of garlic
- 4 eggs, hard boiled
- 1 block (350g) firm tofu, cubed
- 1 package (200g) tempeh, in strips
- 2 medium potatoes (400g), roasted
- 1/2 head of green cabbage, sliced
- 2 cups of green beans, halved
- 1/2 cucumber, sliced
- 2 cups bean sprouts
- Prepare the peanut sauce by adding all of the ingredients to a small hand blender. You can sub water for the light coconut milk. It will still be delicious but slightly less creamy!
- Hard boil 4 eggs. For instructions on a perfectly boiled egg click here.
- Prepare the tempeh and tofu by adding them to an air-fryer and frying for 15 minutes. Alternatively you can add the tofu and tempeh to a baking tray and bake them at 350 for 25-30 minutes or until crispy. If you choose to bake the tempeh and tofu, turn at the halfway point for evening browning.
- Prepare the potatoes by either baking, boiling, or roasting them. For our version, we prepared the potatoes ahead of time in the air fryer to free up the air-fryer for the tempeh and tofu.
- In a large pot, lightly steam the cabbage. In a separate pot, steam the green beans or any other veggies of your choosing! Slice the cucumber and prepare the bean sprouts.
- To serve, create an assembly line of tofu, tempeh, potatoes, and vegetables. Arrange your ingredients on a plate and drizzle with the peanut sauce! Then "mix mix" to enjoy!
If you follow the F4 Formula we use in our group programs and 1:1 coaching, this recipe makes for a perfectly balanced meal!
- PROTEIN: egg, tempeh, and tofu
- FIBRE-FILLED CARB: potato
- FAT: peanut butter and coconut milk in sauce
- VOLUME: cabbage, cucumber, bean sprouts, and green beans
- FREEBIES: garlic, lime juice, soy sauce, and moderate portion of honey
The next F4 program launches in January 2021. You can reserve your spot here.
I WANNA KNOW!
Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation!