📝 About This Recipe
A modern, plant-forward twist on the beloved Indonesian 'mix-mix' salad, replacing traditional peanuts with a vibrant, protein-rich green pea base. This dish features a rainbow of blanched vegetables, crispy organic tempeh, and tender potatoes, all brought together by a luscious, umami-packed sauce. It is a celebration of textures and fresh flavors that offers a lighter, nut-free alternative to the classic street food staple.
🥗 Ingredients
The Protein and Starches
- 8 ounces Tempeh (cut into 1-inch cubes)
- 10 ounces Baby Yukon Gold Potatoes (halved)
- 8 ounces Extra Firm Tofu (pressed and cubed)
The Garden Vegetables
- 1.5 cups Green Beans (trimmed and halved)
- 2 cups Spinach or Watercress (washed and stems removed)
- 1 cup Bean Sprouts (blanched briefly)
- 1/2 English Cucumber (sliced into half-moons)
- 2 medium Carrots (julienned)
The Sweet Pea Sauce
- 2 cups Frozen Sweet Peas (thawed)
- 1/2 cup Coconut Milk (full fat for creaminess)
- 1 tablespoon Red Curry Paste (vegan-friendly)
- 2 tablespoons Tamari or Soy Sauce
- 1 tablespoon Coconut Sugar (or brown sugar)
- 1 tablespoon Lime Juice (freshly squeezed)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
Garnish
- 2 tablespoons Fried Shallots (for crunch)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Red Chili (thinly sliced, optional)
👨🍳 Instructions
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1
Place the halved potatoes in a pot of salted cold water. Bring to a boil and simmer for 10-12 minutes until fork-tender. Drain and set aside to cool slightly.
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2
In a large skillet over medium-high heat, add a splash of oil. Fry the tempeh and tofu cubes until golden brown and crispy on all sides, about 6-8 minutes. Season with a pinch of salt and set aside on paper towels.
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3
Prepare an ice bath in a medium bowl. Bring a small pot of water to a boil and blanch the green beans for 2 minutes, then the bean sprouts for 30 seconds. Immediately plunge them into the ice bath to stop the cooking and preserve the vibrant color.
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4
Briefly steam or blanch the spinach for 30 seconds until just wilted. Squeeze out excess moisture and set aside.
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5
To make the Pea Sauce: Place the thawed peas, coconut milk, curry paste, tamari, coconut sugar, lime juice, garlic, and ginger into a high-speed blender.
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6
Blend on high until the sauce is completely smooth and vibrant green. If it is too thick, add a tablespoon of warm water at a time until it reaches a pourable, 'satay-like' consistency.
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7
Pour the sauce into a small saucepan and warm over low heat for 3-5 minutes. This mellows the raw garlic and ginger flavors and deepens the curry aroma.
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8
Prepare the serving platter by arranging the wilted spinach as a base.
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9
Artfully group the potatoes, crispy tempeh, tofu, green beans, carrots, cucumbers, and bean sprouts in clusters over the spinach. Gado Gado is traditionally arranged by ingredient rather than tossed.
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10
Generously drizzle half of the warm pea sauce over the entire platter, ensuring the protein and potatoes are well-coated.
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11
Garnish the dish with a heavy sprinkle of fried shallots, fresh cilantro, and sliced red chilies for a kick of heat.
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12
Serve immediately while the proteins are warm and the vegetables are crisp, with the remaining sauce on the side for dipping.
💡 Chef's Tips
For the smoothest sauce, use a high-speed blender to fully break down the pea skins. If you want extra protein, add a soft-boiled egg (traditional but optional for a fully plant-based version). Don't overcook the vegetables; the 'snap' of the green beans and carrots provides the essential texture contrast. If the pea sauce is too sweet, add a teaspoon of rice vinegar or extra lime juice to balance the acidity. You can make the sauce up to 2 days in advance; just reheat gently and add a splash of water to loosen it.
🍽️ Serving Suggestions
Serve with a side of crispy Garlic Rice or Jasmine Rice to soak up the extra sauce. Pair with a refreshing iced lemongrass tea or a crisp lager to cut through the creamy sauce. Add a side of Emping (melinjo crackers) or shrimp crackers (krupuk) for a traditional crunch. Offer a small bowl of Sambal Oelek on the side for those who prefer an extra spicy profile. A simple dessert of sliced mango or papaya is the perfect palate cleanser after this meal.