Gado-Gado

Instructions

1. 1

   Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Working in batches, fry tofu or tempeh cubes until golden brown on all sides, about 3–4 minutes total. Remove with a slotted spoon and drain on paper towels.

2. 2

   Bring a large pot of water to a rolling boil. Add potato wedges and cook for 5 minutes until just tender but still firm. Remove with a slotted spoon and set aside.

3. 3

   In the same boiling water, add green beans and carrot sticks. Boil for 3–4 minutes until they reach a tender-crisp texture. Drain and set aside.

4. 4

   Add cabbage to the boiling water and cook for 1–2 minutes until slightly softened. Drain and set aside. Do the same with bean sprouts, cooking for only 30 seconds to 1 minute. Cool all blanched vegetables slightly.

5. 5

   Prepare the peanut sauce by combining peanut butter, minced garlic, and minced chilies in a small saucepan over medium heat. Stir constantly for 1 minute until fragrant. Add tamarind paste, palm sugar, and soy sauce, stirring to combine.

6. 6

   Gradually pour in coconut milk or warm water while whisking to create a smooth, pourable sauce. Simmer for 2–3 minutes, stirring occasionally, until the sauce reaches a consistency similar to heavy cream. Taste and adjust seasonings—add more sugar for sweetness, lime for tang, or chili for heat.

7. 7

   Arrange the cooled blanched vegetables, raw cucumber, and fried tofu on a large serving platter or individual plates. Pour the warm peanut sauce generously over the top or serve on the side for dipping.

8. 8

   Garnish with remaining fried shallots and additional fresh chilies if desired. Serve immediately while the sauce is warm and vegetables are still slightly warm.