Gado Gado by @fitgreenmind

≈ 45 min

2 servings

🥔

300 g

Potatoes

🫛

300 g

Sugar snap peas

🥕

150 g

Carrots

🫘

200 g

Tempeh

🫗

45 ml

Oil

🧂

1.5 g

Salt

🥜

40 g

Peanut butter

🥢

10 ml

Indonesian soy sauce

🍛

5 ml

Curry paste

🌶️

5 ml

Sambal oelek

🍋

15 ml

Lime juice

🥥

75 ml

Coconut milk

💧

60 ml

Water

🥒

150 g

Cucumber

  1. Wash
    • potatoes
    • sugar snap peas
    • carrots

    Wash and cut the potatoes into bite-size chunks, halve the sugar snap peas, slice the carrots, cube the tempeh, and slice the cucumber.

  2. Place
    • potatoes
    • sugar snap peas
    • carrots

    Place the potatoes, sugar snap peas, and carrots in a pot and cover them with water.

  3. Boil
    • potatoes
    • sugar snap peas
    • carrots

    Boil the vegetables until tender, about 10 to 15 minutes, then drain them thoroughly.

  4. Heat
    • cooking oil
    • tempeh

    Heat the cooking oil in a frying pan over medium-high heat and add the 200 g cubed tempeh.

  5. Fry
    • tempeh
    • salt

    Fry the tempeh until golden and crisp, about 5 to 8 minutes, then season it with salt.

  6. Add
    • peanut butter
    • Indonesian sweet soy sauce
    • curry paste

    Add the peanut butter, Indonesian sweet soy sauce, curry paste, sambal oelek, lime juice, coconut milk, and 60 ml water to a small pot.

  7. Stir
    • peanut butter
    • Indonesian sweet soy sauce
    • curry paste

    Stir the peanut sauce over low heat until smooth and creamy, then season it with salt to taste.

  8. Divide
    • potatoes
    • sugar snap peas
    • carrots

    Divide the cooked vegetables, fried tempeh, and cucumber between two serving bowls.

  9. Spoon
    • peanut butter
    • Indonesian sweet soy sauce
    • curry paste

    Spoon the warm peanut sauce over each bowl and toss gently before serving.

Gado Gado by @fitgreenmind

≈ 45 min

2 servings

🥔

300 g

Potatoes

🫛

300 g

Sugar snap peas

🥕

150 g

Carrots

🫘

200 g

Tempeh

🫗

45 ml

Oil

🧂

1.5 g

Salt

🥜

40 g

Peanut butter

🥢

10 ml

Indonesian soy sauce

🍛

5 ml

Curry paste

🌶️

5 ml

Sambal oelek

🍋

15 ml

Lime juice

🥥

75 ml

Coconut milk

💧

60 ml

Water

🥒

150 g

Cucumber

Preparation Steps

  1. Step 1/9

    Wash and cut the potatoes into bite-size chunks, halve the sugar snap peas, slice the carrots, cube the tempeh, and slice the cucumber.

    🥔potatoes
    🫛sugar snap peas
    🥕carrots
    🫘tempeh
    🥒cucumber
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Place the potatoes, sugar snap peas, and carrots in a pot and cover them with water.

    🥔potatoes
    🫛sugar snap peas
    🥕carrots
    💧water

  3. Step 3/9

    Boil the vegetables until tender, about 10 to 15 minutes, then drain them thoroughly.

    🥔potatoes
    🫛sugar snap peas
    🥕carrots
    🧺colander

  4. Step 4/9

    Heat the cooking oil in a frying pan over medium-high heat and add the 200 g cubed tempeh.

    🫗cooking oil
    🫘tempeh
    🥄wooden spoon

  5. Step 5/9

    Fry the tempeh until golden and crisp, about 5 to 8 minutes, then season it with salt.

    🫘tempeh
    🧂salt
    🥄wooden spoon

  6. Step 6/9

    Add the peanut butter, Indonesian sweet soy sauce, curry paste, sambal oelek, lime juice, coconut milk, and 60 ml water to a small pot.

    🥜peanut butter
    🥫Indonesian sweet soy sauce
    🍛curry paste
    🌶️sambal oelek
    🍋lime juice
    🥥coconut milk
    💧water
    🥄measuring spoons
    🥛measuring jug

  7. Step 7/9

    Stir the peanut sauce over low heat until smooth and creamy, then season it with salt to taste.

    🥜peanut butter
    🥫Indonesian sweet soy sauce
    🍛curry paste
    🌶️sambal oelek
    🍋lime juice
    🥥coconut milk
    💧water
    🧂salt
    🥄wooden spoon

  8. Step 8/9

    Divide the cooked vegetables, fried tempeh, and cucumber between two serving bowls.

    🥔potatoes
    🫛sugar snap peas
    🥕carrots
    🫘tempeh
    🥒cucumber
    🥣serving bowls

  9. Step 9/9

    Spoon the warm peanut sauce over each bowl and toss gently before serving.

    🥜peanut butter
    🥫Indonesian sweet soy sauce
    🍛curry paste
    🌶️sambal oelek
    🍋lime juice
    🥥coconut milk
    💧water
    🥄wooden spoon
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Legumes, Soy products, Plant protein, Seasonings, Nuts, Spreads, Condiments, Spices, Chili peppers, Fruits, Citrus, Plant-based dairy alternatives, Liquids

Ingredients

Potatoes, Sugar snap peas, Carrots, Tempeh, Oil, Salt, Peanut butter, Indonesian soy sauce, Curry paste, Sambal oelek, Lime juice, Coconut milk, Water, Cucumber

Notes

Potatoes (cut in chunks), Sugar snap peas (cut in half), Carrots (sliced), Tempeh (cut in cubes), Oil (a good amount, for frying), Salt (to season the tempeh, to taste, for the sauce), Peanut butter (2 tbsp), Sambal oelek (chili paste), Lime juice (juice of 1/2 lime), Cucumber (added when assembling, amount not given)

Allergens

Soy, Peanuts

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, High-protein, Plant-based

Calories

670 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 69g, Fat: 35g, Saturated fat: 11g, Fiber: 14g, Sugar: 16g

Nutritional Information

Minerals

Potassium: 1050mg, Iron: 5.5mg, Calcium: 150mg, Magnesium: 125mg, Sodium: 850mg

Vitamins

Vitamin A: 750µg RAE, Vitamin C: 48mg, Vitamin K: 55µg, Folate: 115µg DFE

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, colander, wooden spoon, measuring spoons, measuring jug, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Summer, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Indonesian, Southeast Asian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Creamy, Tender, Crispy, Crunchy, Saucy

Flavors

Peanutty, Savory, Sweet, Spicy, Tangy, Umami, Coconutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep peanut sauce separately when possible,Reheat sauce gently before serving), freezer : 30 days (Freeze peanut sauce separately,Do not freeze cucumber,Vegetable texture may soften after thawing)