Vegetarian Gado Gado with Spicy Peanut Sauce
2 medium sweet potato (rinsed and chopped)
1 tbsp olive oil
40 pcs green beans, stems removed
1 red bell pepper, thinly sliced
3/4 cup tauge
1 cucumber (optional)
SPICY PEANUT SAUCE:
1/4 cup peanut, deep-fried or roasted
1 tbsp tamari (or soy sauce if not gluten free)
1-2 tbsp fresh lime juice
1-2 tbsp maple syrup
1 tablespoon sweet soy sauce
2-3 tsp chili garlic sauce (depending on your preferred level of spice)
1 cup hot water
2-3 tbsp roasted salted peanuts (optional)
Hard-boiled egg (optional)
Preheat the oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add sliced sweet potato and drizzle with olive oil. Bake for 20-25 minutes. Check and should be tender and slightly golden brown. Set aside.
While potato rounds are cooking, steam 3-4 minutes the green beans in the microwave. Alternatively, add to boiling hot water for 1 minute, then transfer to ice water to stop the cooking process (a.k.a. “shocking”). Drain and set aside.
Now, prepare the peanut sauce by adding all ingredients except water to a small mixing bowl and whisking. Add hot water 1 tablespoon (15 ml) at a time until desired consistency is reached, it should have a little liquid.
Taste and adjust seasonings as needed, adding more chili garlic sauce according to your level of spiciness, maple syrup for sweetness and add the lime juice for acidity.
To assemble, sliced roasted sweet potato, steamed green beans, sliced red pepper, bean sprouts, cilantro, a hard-boiled egg (optional) and cucumber (optional).
Serve with spicy peanut sauce.
Inspired by MinimalistBaker