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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.

35 minMediumServes 4480 cal/serving

IndonesianSaladStovetop and BlenderVegetarianHigh FiberHalal-friendlyDairy-FreePork-FreeAlcohol-Free

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. 1

    Boil 1 lb cubed yukon gold potatoes in a pot of salted water until tender, about 10 minutes, then drain.

  2. 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. 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. 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. 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.

Questions

How long does Gado Gado 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?

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. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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