Seed Oil Free Gado-Gado

Total time45 min

Prep time25 min

Cook time20 min

4.6

(13)

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Ingredients

4 servings

For the tofu and tempeh

7 oz firm tofu, cut into ½-inch slabs
5 oz tempeh, cut into ½-inch slabs
3 tbsp neutral oil (such as canola or sunflower), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
½ tsp salt

For the peanut sauce

½ cup creamy peanut butter
3 tbsp kecap manis (indonesian sweet soy sauce)
2 tbsp fresh lime juice
1 tbsp sambal oelek
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ cup water, plus more to thin

For the vegetables

6 oz green beans, trimmed
6 oz bean sprouts
1 medium head of cabbage (about 8 oz), cut into wedges
2 medium waxy potatoes (about 10 oz total), peeled and halved
4 large eggs
1 medium cucumber, sliced into rounds
2 medium tomatoes, cut into wedges

For serving

4 lontong (compressed rice cakes) or 2 cups cooked white rice
4 tbsp fried shallots (store-bought or homemade)
prawn crackers (krupuk), for serving (optional)

Instructions

1
Bring a large pot of salted water to a boil. Add the potatoes and cook until a knife slides through without resistance, about 12–15 minutes. Remove with a slotted spoon and set aside. In the same boiling water, blanch the cabbage wedges for 2 minutes until just tender, then transfer to a colander. Blanch the green beans for 3 minutes until bright green and tender-crisp, then transfer. Finally, blanch the bean sprouts for 30 seconds, then transfer. Keep the pot of water at a boil for the eggs.
2
Lower the eggs gently into the boiling water and cook for 10 minutes for fully set yolks. Transfer to a bowl of cold water, let cool for 5 minutes, then peel and halve lengthwise.

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