Procedure: Combine the tamari, honey, garlic, 1 teaspoon oil, vinegar, and spices in a dish. Add the cubed tempeh and let sit to marinate for 30 minutes, tossing occasionally. Set a frying pan to medium heat and once hot, add the other tsp. oil and tempeh. Toss for about 5 minutes or until crispy and brown. Gado-Gado ingredients. 60 grams fried, firm, or smoked tofu, cut into bite-sized chunks 150 grams baby potatoes, halved 100 grams tender stem broccoli 100 grams green beans, trimmed Coconut oil or sunflower oil, for frying 60 grams tempeh, sliced into 1 centimeter wide x 3 centimeter long chunks (optional, can be replaced with more tofu) Best Dipping Sauces for Crispy Fried Tofu. Spicy – We love it with gochujang mayo, Vietnamese nuoc dipping sauce or Thai nam jim jaew. Creamy – Try it with homemade kewpie mayo, goma dare or creamy sesame dressing. Savoury – Add huge flavour with a batch of peanut hoisin sauce. Firm tofu marinated in teriyaki sauce. Add the cumin and the cilantro and bake this together briefly. Pour the water in and puree with a stick blender until smooth. Add the peanutbutter, palm sugar, ketjap manis, dried chili flakes, sambal and the lime and stir everything together till it has the desired thickness. If it is too thin add more peanut butter. Prepare Tofu – Drain and dry tofu block.Cut crosswise into ½-inch slices. Dry on paper towels. Heat vegetable oil in a frying pan over medium-high heat. Season tofu slices well with salt, pepper, and a drizzle of kecap manis. A Gado Gado Salad is an Indonesian Salad of slightly boiled or steamed vegetables and hard boiled eggs, fried tofu served with peanut sauce dressing. GadoGado Is A National Dish The Gado Gado recipe became one of the six National dishes of Indonesia in 2018. Cut 300 gr tempeh and 300 gr tofu into a small pieces then put in medium bowl, add 1 tsp black pepper, 1/2tsp salt, 1 tsp curry powder, 1 tsp ground paprika, 1 tsp garlic powder, give good mix. In the introduction to her recipe in the New York Times, the food writer Hetty McKinnon notes that, in the capital, gado-gado tends to be quite carb-heavy, with both potatoes and lontong (rice cakes), while in West Java, lotek atah or karedok tends to go big on the raw vegetables. Some areas use coconut milk, some people save time with ready Now heat up the vegetable oil in a large frying pan or wok. You’ll know the oil is hot enough when bubbles appear around a toothpick dipped in the oil. 1 cup vegetable oil. Drop a ladleful of batter into the hot oil (carefully!) and fry until the batter turns a mouth-watering golden brown, about 2-3 minutes each side. 300 ml water. 1-2 tbs vinegar. Directions: 1. Slice boiled potatoes, cabbage, cucumber and deep fried tofu. thorn lettuce leaf. Scald beansprout for about 10 seconds in boiling water, drain immediately. 2. for the sauce: With medium head, dry fry dried shrimp in a small wok, stir often, for about 10 minutes. 1lYXUSU.