How to make it

1. Mix the peanut butter, coconut milk, water, lime, salt, garlic, and Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce in a small saucepan. Heat it over medium low heat and bring to a simmer. Cook for 5 minutes, stirring regularly so the bottom doesn't burn, until it thickens. If it becomes too thick, add more water. You should be able to drizzle the sauce. 
2. Bring a pot of water to the boil. Add potatoes and cook them for 5 minutes or until tender. Use a slotted spoon to transfer the potatoes into a colander to drain. Add the bean sprouts to the pot and cook for 3 minutes or until just wilted. Transfer them into the colander and press out the excess water. Add the spinach into the pot, Once the leaves wilt, remove them from the water and place it into the colander. Press out excess water.
3. Heat the vegetable oil in a pan over medium high heat. Cook tempeh 2 min. on each side until deep golden and crispy. 
4. Arrange the vegetables, tempeh, and eggs onto a serving platter. Serve with the gado gado sauce and garnish with chopped peanuts and sliced green onions. Enjoy!