Gado-Gado with Crispy Tofu & Warm Peanut Sauce

Photo: Piknikdong · CC BY-SA 4.0 · source

Indonesia's famous composed salad: blanched green beans, sprouts, cabbage and potatoes with golden tofu, boiled eggs and cucumber, all drowned in a rich, spicy coconut peanut sauce.

Ingredients

• 14 oz extra-firm tofu, pressed and sliced
• 4 eggs
• 12 oz baby potatoes, halved
• 8 oz green beans, trimmed
• 8 oz bean sprouts
• 5 oz cabbage, in ribbons
• 1 cucumber, sliced
• ½ cup natural peanut butter
• ¾ cup coconut milk
• 2 tbsp kecap manis
• 1 tbsp red curry paste
• 1 tbsp sambal oelek
• 1 garlic clove, grated
• 1 lime, juiced
• 3 tbsp roasted peanuts, chopped

From your pantry: 3 tbsp oil, 1 tbsp brown sugar, salt.

Instructions

1. For the sauce, whisk the peanut butter, coconut milk, ½ cup water, kecap manis, curry paste, sambal, garlic, brown sugar and ½ tsp salt in a small saucepan. Simmer over medium-low, stirring, until thickened, about 5 minutes. Add lime juice and loosen with water until it pours. Keep warm.
2. Boil the eggs for 9 minutes, then chill in cold water and peel.
3. In a pot of salted boiling water, cook the potatoes until tender, 10 to 12 minutes. Scoop out, then blanch the green beans for 3 minutes, the cabbage for 1 minute and the sprouts for 30 seconds, draining each.
4. Pat the tofu dry and fry in the oil in a skillet over medium-high until deep golden, about 2 minutes per side. Drain and salt lightly.
5. Arrange the vegetables, tofu, cucumber and halved eggs on plates, pour over the warm sauce and scatter with peanuts.

Tip: Tempeh is the traditional protein; fry it exactly like the tofu if you can find it. Shrimp crackers (krupuk) on the side add the classic crunch.

Nutrition per serving

Good for

Adapted from RecipeTin Eats.

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