Gado-Gado
A vibrant Indonesian vegetable salad tossed with a rich peanut sauce and crispy fried shallots. Perfect as a light meal or side dish with tofu and hard-boiled eggs.
- Total time
- 35 min
- Servings
- 4
- Calories
- 425
- Protein
- 18g
Ingredients
- 3 cups cabbage, thinly sliced
- 2 medium carrots, julienned
- 2 cups bean sprouts
- 8 oz green beans, trimmed
- 1 medium cucumber, sliced
- 1 14 oz block firm tofu, pressed and cubed
- 2 large hard-boiled eggs, halved
- 1 medium potato, diced and boiled
- ¾ cup creamy peanut butter
- ½ cup coconut milk
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 small red chili, minced
- 1 tbsp palm sugar
- ¼ cup warm water
- ½ cup fried shallots
- ¼ cup roasted peanuts, crushed
- 2 tbsp fresh cilantro
Instructions
- 1
Prepare all vegetables: slice cabbage, julienne carrots, trim green beans, slice cucumber, and dice potato.
- 2
Press tofu between paper towels for 15 minutes to remove excess moisture.
- 3
Boil green beans in salted water for 3-4 minutes until tender-crisp, then drain and cool.
- 4
Boil potato cubes until fork-tender (8-10 minutes), then drain and set aside.
- 5
Blanch cabbage and bean sprouts in boiling water for 2 minutes, then drain and cool.
- 6
In a small saucepan, combine peanut butter, coconut milk, lime juice, soy sauce, garlic, ginger, chili, and palm sugar.
- 7
Whisk over low heat for 3-4 minutes until smooth and well combined.
- 8
Add warm water to reach desired consistency (sauce should coat vegetables lightly).
- 9
Taste and adjust seasoning with lime juice, soy sauce, or palm sugar as needed. Remove from heat.
- 10
Pan-fry pressed tofu cubes in a 10-inch skillet over medium-high heat until golden on all sides (8 minutes total).
- 11
In a large serving bowl, combine cooled vegetables and boiled potato.
- 12
Pour warm peanut sauce over vegetables and gently toss to combine.
- 13
Arrange fried tofu, hard-boiled eggs, and boiled potato on top.
- 14
Garnish with fried shallots, crushed roasted peanuts, and fresh cilantro. Serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- vegetable peeler
- small saucepan
- whisk
- 10-inch skillet
- large serving bowl
- paper towels
- vegetable steamer or pot with colander
- tongs
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