Inspired by: Gado-gado
- All year
Warm Gado-Gado with Peanut Sauce
- Serves
- 4
- Portion
- ≈250 g
- Time
- 35 min
- Texture
- Tender
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Potato | boiled, sliced | 200 g | 1000 g | |
| French beans | steamed | 150 g | 750 g | |
| Cabbage | steamed | 150 g | 750 g | |
| Mung bean sprouts | blanched | 100 g | 500 g | |
| Carrot | steamed | 100 g | 500 g | |
| Tofu, firm | baked | 200 g | 1000 g | |
| Tempeh | steamed & seared | 100 g | 500 g | |
| Cucumber | slices | 100 g | 500 g | |
| Peanuts | ½ cup roasted | 80 g | 400 g | |
| Jaggery (gur) | 1 tbsp | 15 g | 75 g | |
| Tamarind pulp | 1 tsp | 5 g | 25 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Galangal (fresh) | 1 tsp | 5 g | 25 g | |
| Water | ⅔ cup | 150 ml | 750 ml | |
| Lemon juice | lime | 10 ml | 50 ml |
Method
How to cook it
Step 1: Steam or boil each vegetable until tender.
Step 2: Grind peanuts; simmer with water, jaggery, tamarind, soy and galangal to a pouring sauce.
Step 3: Arrange warm vegetables, tofu and tempeh; pour sauce; serve with lime.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEgg and shrimp crackers→Totofu, tempeh
- FromChilli–garlic sauce→Toginger–tamarind
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