Gado-Gado

Ingredients

• 14 oz firm tofu
• 3 cups cabbage, green
• 1 medium carrot
• 1 medium cucumber
• ½ cup peanut butter, unsweetened
• 1 batch lime (juiced) + soy sauce + sambal oelek, combined

Instructions

1. 1

   Slice the tofu block lengthwise in half, then cut each half into rectangles about 1-inch wide and 2 inches long. Pat them dry on a clean kitchen towel to remove excess moisture.

2. 2

   Using a sharp knife, slice the cabbage crosswise into thin ribbons, about the thickness of a coin. You should have about 3 packed cups.

3. 3

   Scrub the carrot under cold water, then peel it lengthwise with a vegetable peeler. Slice the peeled carrot into thin matchsticks by cutting lengthwise into thin planks, then stacking and cutting them into long, thin strips.

4. 4

   Peel the cucumber if desired for a neater look, though the skin is edible. Slice it in half lengthwise, then slice each half crosswise into half-moons about 1/4-inch thick.

5. 5

   Place 0.5 cup peanut butter in a small bowl. Add 3 tablespoons warm water one tablespoon at a time, stirring after each addition until the sauce thins to a pourable consistency, like Greek yogurt.

6. 6

   Juice the lime into a separate small bowl. Add 2 tablespoons soy sauce and 1 teaspoon sambal oelek (or 1/2 teaspoon if you prefer less heat), then whisk together until combined.

7. 7

   Pour the lime-soy mixture into the peanut butter and stir until the sauce is smooth and evenly colored, about 1 minute.

8. 8

   Heat a 10-inch nonstick or cast iron skillet over medium-high heat. Once the pan is hot enough that a drop of water sizzles and evaporates immediately (about 60 seconds), place the tofu pieces in a single layer.

9. 9

   Cook the tofu without moving it for 2 minutes until the bottom turns golden brown and crisps slightly. Flip each piece and cook the other side for 2 more minutes until light golden.

10. 10

    Remove the tofu to a plate and let it cool for 1 minute. Arrange the cabbage ribbons in the center of two serving bowls, then place the carrot matchsticks, cucumber slices, and crispy tofu pieces on top in separate mounds.

11. 11

    Drizzle the peanut sauce evenly over all the vegetables and tofu. Toss gently with your spoon or fork, or serve the sauce on the side for drizzling as you eat.

Tools you’ll need

• cutting board
• sharp chef's knife
• vegetable peeler
• small bowls (2)
• 10-inch nonstick or cast iron skillet
• wooden spoon or fork
• clean kitchen towel

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min