Gado-Gado Vegetable Salad with Peanut Sauce
A hearty Indonesian composed salad of blanched vegetables, boiled eggs, and tofu draped in a rich, slightly sweet peanut sauce. Topped with crispy shrimp crackers for a satisfying crunch.
Ingredients
- 14 oz firm tofu, cubed
- 4 large eggs, hard-boiled, halved
- 8 oz green beans, trimmed
- 1/2 head green cabbage, cut in wedges
- 2 cups fresh bean sprouts
- 1 lb waxy potatoes, boiled, sliced
- 1 cucumber, sliced
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tbsp fresh lime juice
- 2 cloves garlic cloves, minced
- 2 tsp sambal oelek (chili paste)
- 1/4 cup warm water
- 2 tbsp neutral oil
- as needed shrimp crackers (krupuk), optional
Instructions
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1
Bring a large pot of salted water to a boil. Blanch 8 oz trimmed green beans for 3 minutes, then 1/2 head cut in wedges green cabbage for 2 minutes, then 2 cups fresh bean sprouts for 30 seconds, transferring each to an ice bath. Drain and pat dry.
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2
Pan-fry 14 oz cubed firm tofu in 2 tbsp neutral oil over medium-high heat for 3-4 minutes per side until golden. Set aside.
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3
Make the peanut sauce: whisk together 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 2 tbsp kecap manis (sweet soy sauce), 2 tbsp fresh lime juice, 2 cloves minced garlic cloves, and 2 tsp sambal oelek (chili paste). Thin with 1/4 cup warm water until pourable.
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4
Arrange 1 lb boiled, sliced waxy potatoes, blanched vegetables, tofu, 4 hard-boiled, halved large eggs, and 1 sliced cucumber on a serving platter.
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5
Drizzle generously with the peanut sauce and top with shrimp crackers (krupuk), optional. Serve remaining sauce on the side.