Gado Gado
A classic Indonesian warm salad featuring blanched vegetables, crispy fried tofu, tender potatoes, and hard boiled eggs drizzled with a rich peanut sauce.
Ingredients
- 1 lb yukon gold potatoes, cubed
- 1/2 lb green beans, trimmed
- 2 cups savoy cabbage, shredded
- 2 cups bean sprouts, rinsed
- 2 tbsp vegetable oil
- 14 oz firm tofu, cubed
- 1/2 cup creamy peanut butter
- 2 garlic cloves, minced
- 2 tsp sambal oelek chili paste
- 2 tbsp fresh lime juice
- 2 tbsp coconut or palm sugar
- 1/2 cup warm water
- 4 hard boiled eggs, halved
Instructions
-
1
Boil 1 lb cubed yukon gold potatoes in a pot of salted water until tender, about 10 minutes, then drain.
-
2
Blanch 1/2 lb trimmed green beans, 2 cups shredded savoy cabbage, and 2 cups rinsed bean sprouts in boiling water for 2 minutes, then drain.
-
3
Heat 2 tbsp vegetable oil in a skillet over medium high heat and fry 14 oz cubed firm tofu until golden on all sides.
-
4
Blend 1/2 cup creamy peanut butter, 2 minced garlic cloves, 2 tsp sambal oelek chili paste, 2 tbsp fresh lime juice, 2 tbsp coconut or palm sugar, and 1/2 cup warm water until a smooth sauce forms.
-
5
Arrange the blanched vegetables, cooked yukon gold potatoes, fried firm tofu, and 4 halved hard boiled eggs on a platter and pour the sauce over top.