Gado Gado with Tempeh and New Potatoes
recipe

A delicious Indonesian salad featuring roasted new potatoes, crispy tempeh, and a creamy peanut sauce.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 500 g new potatoes
- 1 ½ tbsp oil + for frying tempeh
- Salt
- 2 carrots
- 1 bunch of green onions
- 200 g tempeh (e.g., Jalotempe Broad Bean)
- Soy sauce
- 100 g peanut butter
- 2 tbsp water (for peanut sauce)
- Fresh chilies (to taste)
Instructions:
1. Peel the new potatoes and boil them in salted water until tender. Drain and roast in the oven at 200°C (390°F) for about 20-25 minutes until golden brown.
2. Rinse and peel the carrots. Cut them into thin strips.
3. Wash the green onions and slice them into rings.
4. Slice the tempeh into 1 cm thick pieces. Fry the tempeh in oil over medium heat until browned and crispy. Add a pinch of salt and soy sauce towards the end of cooking.
5. Prepare the peanut sauce by mixing peanut butter and water in a bowl until smooth.
6. Assemble the salad on a plate: add the roasted potatoes, crispy tempeh, carrots, and green onions. Finish with fresh chilies and drizzle with peanut sauce.
7. Serve warm and enjoy!
Nutritional Information (per serving):
- Calories: 450
- Protein: 15g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 7g

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