Gado Gado Bowl Recipe | Veggie Fest

Ingredients

• 2 cups roasted peanuts
• 2 tablespoons apple cider vinegar
• ⅓ cup shredded palm sugar or brown sugar
• 5 pieces kaffir leaves
• 3 cups water
• 5 whole cloves of garlic, roasted or fried
• 1 medium fresh chili pepper, veined and deseeded
• 2 teaspoons salt
• 1 head lettuce, thinly sliced
• 2 medium tomatoes, cut in wedges
• 1 medium cucumber, sliced
• 3 ounces mung bean sprouts
• ½ pound cabbage, thinly sliced, boiled until tender, and drained
• ¼ pound long beans, cut in to 3” long pieces, and lightly sautéed until tender
• ¼ pound carrots, cut to matchstick size, boiled until tender
• 1 pound small potatoes, sliced and boiled until tender
• 1 pound extra-firm tofu, pressed, diced, and lightly fried in vegetable oil
• 8 ounces package tempeh of your choice, diced and lightly fried in vegetable oil
• Shallots, thinly sliced
• Sweet soy sauce
• Lime wedge