Gado-Gado Salad

If you know me a little bit by now, you should know that I love anything with peanuts or peanut sauce. Knowing this, it shouldn’t come as a surprise that vegan gado-gado is one of my favorite Indonesian dishes.

In the time that I have been living and traveling in Indonesia, I have tried many different gado-gado’s. Everywhere they seem to make it slightly different, so it gave me a lot of inspiration to create gado-gado the way I like it best. 

It’s packed with veggies and thus super healthy, but it doesn’t really feel like eating a salad. Next to that, the tempeh, tofu and peanut sauce make it a protein-packed vegan meal.

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Ingredients

how to make vegan gado-gado salad

  1.  Cut the tofu and tempeh into cubes and season with the soy sauce, garlic powder, onion powder, salt and pepper. I put the tempeh and tofu in two different bowls and cook them separately.

  2. Heat two teaspoons of cooking oil in a frying pan and cook the tempeh and tofu until they turn a golden brown color. This should take about 10 minutes.

  3. Meanwhile, cut the green beans into smaller pieces and cook them in boiling water for 7 minutes approximately. The beans should still have a light crunch to them.

  4. Prepare a saucepan and add the peanut butter, kecap manis, sambal (or chili peppers) and water. Cook on low heat until it turns into a smooth satay sauce.

  5. Wash the lettuce and bean sprouts. Cut the cucumber into cubes or strips.

  6. Place the lettuce in a bowl or on a plate, and layer it with the green beans, tempeh, tofu, cucumber, bean sprouts and rice crackers. Pour the satay sauce over it to finish the vegan gado-gado salad. Optional: garnish with chopped roasted peanuts or fried onion.
gado gado salad
gado gado salad

Vegan Gado-Gado Salad

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course, Salad
Cuisine Asian, Indonesian
Servings 2

Ingredients
  

  • 1 head iceberg lettuce
  • 1 cucumber
  • 2 handfuls green beans
  • 5.3 oz tofu (150 g)
  • 5.3 oz tempeh (150 g)
  • 2 handfuls bean sprouts
  • cassava chips or rice crackers
  • ¾ tbsp kecap manis (sweetened soy sauce)
  • 3 tbsp peanut butter
  • 2 tsp sambal (or chili peppers)
  • 1 cup water (240 ml)
  • 2 tbsp soy sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp pepper
Keyword Bowl, Easy, Indonesian, Quick, Salad, Satay, Tempeh, Tofu, Vegan

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josca my green passion

Hi there!

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.

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