20-Min Gado Gado with Crispy Tofu & Peanut Sauce
A vibrant Indonesian vegetable salad with crispy pan-fried tofu and a punchy peanut sauce made from just three staples. Comes together in under 20 minutes and tastes like restaurant takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu
- 1 whole cucumber
- 1 cup cherry tomatoes
- 1 cup shredded carrots
- 1 cup bean sprouts
- ⅓ cup natural peanut butter
- 1 whole lime (juiced)
Instructions
- 1
Press tofu between paper towels with a heavy weight for 5 minutes to release moisture.
- 2
Cut tofu into 1-inch cubes. Heat oil in a large skillet over medium-high until shimmering.
- 3
Add tofu and pan-fry 3–4 minutes per side until golden and crispy on all edges, stirring gently.
- 4
Whisk peanut butter, lime juice, and 3 tbsp warm water until smooth. Season with salt and a pinch of cayenne.
- 5
Arrange cucumber slices, tomato halves, carrots, and bean sprouts on a plate. Top with crispy tofu.
- 6
Drizzle peanut sauce generously over the salad. Serve immediately.
Tools you’ll need
- paper towels
- 12-inch skillet
- cutting board
- knife
- medium bowl
- whisk
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