With its origins in Indonesia, this sauce enhances the taste of grilled tofu or tempeh and is typically used to flavor thin strips of fish, chicken, or beef threaded onto skewers and roasted over hot coals. I love it tossed with steamed or roasted vegetables (see Roasted Vegetable Medley) or smeared over whole grain toast. If you make it and keep it in a covered jar in the refrigerator, you will find many ways to add it to dishes either before or after cooking.
For an easy lunch or dinner dish, toss up any/all of the following and drizzle Gado Gado sauce over: cooked potatoes, hard-boiled eggs, firm silken tofu, bok choy, steamed green beans or broccoli spears, quartered tomatoes, sliced radishes, cubed cucumber, avocado chunks, chopped sweet onion, spinach, or chopped kale. Peanuts and other nuts are often dusted with cornstarch or wheat flour, so check labels if you are gluten sensitive.
Makes 1½ cups
1 cup salted peanuts
3 garlic cloves, finely chopped
2 tablespoons extra-virgin coconut oil
1 small onion, chopped
½ cup vegetable broth
2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
2 tablespoons coconut nectar or liquid honey
1 tablespoon grated fresh ginger
1 or 2 fresh red chiles, optional
1. Place the peanuts and garlic in the bowl of a food processor and process until chopped very fine.
2. Heat the oil in a medium saucepan or skillet over medium-high heat. Add the onion and sauté until soft, 5 minutes.
3. Add the peanut mixture and broth. Bring to a boil and add the vinegar, tamari, coconut nectar, ginger, and chiles if using. Reduce the heat to low and simmer 5 minutes. Use immediately or transfer to a lidded container and store in the refrigerator for up to 5 days or freeze for up to 3 months.