Gado-Gado Vegetable Salad with Peanut Sauce

Name: Gado-Gado Vegetable Salad with Peanut Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
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 garlic cloves, minced; 2 tsp sambal oelek (chili paste); 1/4 cup warm water; 2 tbsp neutral oil; as needed shrimp crackers (krupuk), optional

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.

35 minEasyServes 4380 cal/serving

IndonesianSaladStovetopVegetarianHigh FiberPork-FreeCorn-Free

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 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

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.
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.
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 minced garlic cloves, and 2 tsp sambal oelek (chili paste). Thin with 1/4 cup warm water until pourable.
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.
5

Drizzle generously with the peanut sauce and top with shrimp crackers (krupuk), optional. Serve remaining sauce on the side.

Questions

Can I make Gado-Gado Vegetable Salad with Peanut Sauce gluten-free?

Yes. The gluten in this entry is 2 tbsp kecap manis (sweet soy sauce), as needed shrimp crackers (krupuk), optional. Swap the soy-based sauce for tamari or coconut aminos; the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Gado-Gado Vegetable Salad with Peanut Sauce keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Gado-Gado Vegetable Salad with Peanut Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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