Vegan Gado-Gado Salad
Simplified Vegan Gado-Gado Salad with a no-cook peanut butter dressing of a popular Indonesian dish. It is deliciously meaty and crunchy.
Keyword : gado-gado, gado-gado salad
Ingredients
- 8 oz firm tofu (drained and sliced into 1in x ½in x ¼in slices) (225g)
- 8 oz tempeh (sliced into 1”x½”x¼” slices) (225g)
- 8 oz long beans (cut into 1½-inch lengths) (225g)
- 3 tbsp vegetable oil
- 3 to 4 lettuce leaves
Dressing
- ¼ cup creamy peanut butter
- ¼ cup hot water (60ml)
- 2 tsp agave nectar
- 1 tsp Sriracha hot chili sauce (or to taste)
- 1 tsp sesame oil
- 1 tsp lime juice
Instructions
- Heat a tablespoon of vegtable oil in a non-stick fry pan. Add half of the tofu and pan fry each side for 2 to 3 minutes until golden brown. Repeat with the other half. Do the same with tempeh.
- Fill a medium sized saucepan with water. Bring it to a boil. Blanch long beans with a little salt for 2 minutes. Remove and place in cold water bath to stop cooking. Transfer to a colander to drain.
- In a medium sized bowl, combine all dressing ingredients. Stir to get it well mixed. Place in a nice sauce boat.
- Line a platter with lettuce leaves. Place tofu, tempeh, and long beans in separate sections and sauce boat in the middle. Alternatively, dressing can be poured over salad. Serve warm or at room temperature.
Notes
Other vegetables that may be included are raw julienned jicama and cucumber, blanched bean sprouts, and boiled potatoes. Also, hard boiled eggs.
Nutrition
Calories: 270kcal
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