Ingredients
- Imperial
- Metric
- 1 Lettuce
- 1 Carrots
- .5 Cucumber
- 1 cup Green Beans
- 1 cup Mung bean sprouts
- 100 g Tempeh
- 100 g Tofu
- 2 Shallots
- 1 Scallion (Spring Onion)
- 1 cup Emping (fritters)
- 4 tbsp Gado Gado Sauce (recipe available))
Time
- 30 Mins Preparation
- 40 Mins Cooking
Level
-
Difficulty
-
-
Spicy
-
Nutrition per serving
- Calories 784
- Carbs 36 g
- Fat 65 g
- Protein 26 g
Step 1
Cut and prepare all the vegetables - Green beans, carrots, cucumber, shallot and spring onion
Step 2
Cut the tempeh in small slices about a cm thick
Step 3
Cut the tofu gently in small cubes
Step 4
Once the oil is hot, fry the shallots until they are golden brown and take them out on a paper kitchen towel to get rid of excess oil
Step 5
Fry the tofu
Step 6
Fry the tempeh
Step 7
Now fry the emping (fritters), they expand immediately, take them out before they turn brown, otherwise they turn bitter
Step 8
Blanche the green beans for couple of minutes and keep them crunchy. Blanche the sprouts and take them out fast, otherwise they will get soft very quickly.
Step 9
Add all the ingredients in a bowl. You can also add half boiled egg for the authentic Indonesian version. Now add some Gado Gado sauce and enjoy
Did You Know?
Tempeh is a traditional Indonesian food made of soybeans and fermented with a type of fungus called rhizopus. Unlike tofu, Tempeh keeps the whole beans, therefore provides different nutritional and textural qualities
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