GADO GADO (MIX MIX), WITH SAUTÉED TEMPEH AND PEANUT SAUCE

Gado Gado is a classic Indonesian dish, a true "mix-mix" of vegetables, plant-based proteins, and a creamy peanut sauce. In this version, marinated and pan-fried tempeh adds a tasty and natural protein component, perfectly balanced by the freshness of the vegetables and the sweetness of the coconut milk.
It's a nutritious, gluten-free, egg-free dish (if you use tofu), and can be customized to suit the season. Excellent served with corn chips or crispy puffed rice.

Preparation time: 30 min

INGREDIENTS FOR 4 PEOPLE

• 400 g organic tempeh (or tofu) cubed
• Organic tamari for marinating
• 1 clove garlic, grated
• 1 cucumber, cut into sticks
• 4 hard boiled eggs cut in 2
• 10 radishes, sliced
• 2 medium boiled potatoes, cut into wedges
• 100 g sprouts to taste

For the sauce

• 80 g peanut butter
• 30 g coconut milk
• Juice of ½ lemon or lime
• Hot sauce to taste

HERE'S HOW TO DO IT

• Marinate the tempeh with tamari and garlic for 10 minutes. Sauté in a little oil until golden brown. Let cool.
• Make the sauce: In a small saucepan, heat the peanut butter and coconut milk until smooth. Add the lemon juice, hot sauce, salt, and pepper.
• Serving: Arrange the vegetables and tempeh on a serving platter. Serve the sauce on the side or directly on top, as desired.

To complete the dish: corn chips or puffed rice.