A plate with sliced cucumbers, hard-boiled eggs, shredded carrots and cabbage, green beans, potatoes, grilled tempeh, cilantro, and a bowl of brown dipping sauce.

Recipes /

Gado Gado

Name: Gado Gado
Prep time: 20 minutes
Cook time: 17 minutes
Total time: 37 minutes
Ingredients: Soy Sauce

Serves 4

Total Time 37 minutes

Prep Time 20 minutes

Cook Time 17 minutes

Ingredients

For Tempeh
6 ounces tempeh, sliced
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Sesame Oil
1 teaspoon honey

For Gado Gado Salad
1 cup baby red potatoes
1 cup green beans
2 cups shredded green cabbage
2 hardboiled eggs, halved
½ cup shredded carrots
⅓ cup fresh cilantro
1 cup sliced cucumber

For Peanut Sauce
½ cup natural creamy peanut butter
2 tablespoons hot water
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon minced ginger
½ teaspoon minced garlic

Directions

Place sliced tempeh in a shallow dish. Stir together less sodium soy sauce, sesame oil and honey in a small bowl. Pour over tempeh and marinate for 15 minutes.
While tempeh marinates, boil potatoes until fork tender for 7-8 minutes. Drain and cool at room temperature.
Blanch green beans in boiling water for 3 minutes. Drain and transfer to an ice bath for 5 minutes. Pat green beans dry and add to serving platter.
Heat 1 tablespoon of cooking oil over medium heat in a medium skillet for 2 minutes. Drain marinade from tempeh and pat dry. Add to skillet and brown for 1-2 minutes on each side.
Arrange tempeh, shredded cabbage, boiled potatoes, hardboiled eggs, green beans, carrots, cilantro, and cucumber on serving platter. Stir together ingredients for peanut sauce until smooth and drippy. Drizzle salad with a few tablespoons of peanut sauce and serve with remaining sauce.

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Soy Sauce (115)Entrees (336)Stove Top (280)Soy Sauces (88)