Crispy Tofu Gado Gado with Chili Sauce

Ingredients

• 14 oz firm tofu, pressed
• 4 cups mixed vegetables (cabbage, carrots, green beans, cucumber)
• ⅓ cup peanut butter (natural or creamy)
• 2 tbsp fresh lime juice
• 1 whole red chili peppers (raw, sliced or minced)
• 1 tbsp soy sauce
• ½ tbsp palm sugar or brown sugar

Instructions

1. 1

   Cut tofu into 1/2-inch-thick slabs and cut each into 2-inch squares. Pat dry with paper towels.

2. 2

   Heat 2 tbsp neutral oil in a large skillet over medium-high until it shimmers, about 90 seconds.

3. 3

   Add tofu in a single layer and sear 3–4 minutes per side until golden brown on edges. Transfer to a plate.

4. 4

   Boil or steam cabbage, carrots, and green beans 3–4 minutes until just tender. Drain and arrange on a platter with cucumber.

5. 5

   Whisk peanut butter with 1/4 cup warm water, lime juice, soy sauce, sugar, and half the sliced chili until smooth.

6. 6

   Arrange crispy tofu over vegetables, drizzle with peanut sauce, and top with remaining raw chili. Serve immediately.

Tools you’ll need

• cutting board
• sharp knife
• paper towels
• large skillet (12-inch)
• spatula
• pot or steamer basket
• whisk
• small bowl

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