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.
how to make vegan gado-gado salad
- 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.
- 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.
- 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.
- 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.
- Wash the lettuce and bean sprouts. Cut the cucumber into cubes or strips.
- 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.
Vegan Gado-Gado Salad
- 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