Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).

Taste and adjust as follows: lime for more sour, salt, sugar for sweet.

Cover and keep warm.

Bring a saucepan of water to the boil.

Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.

Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.

Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.

Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).

Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)

Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).

Place vegetables and tempeh on serving plate, top with egg.

Pour sauce into serving bowl.

Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.