Main CourseSalad

Gado Gado with Peanut Sauce

Name: Gado Gado with Peanut Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 racions
Cuisine: indonesian
Ingredients: 300 g firm tofu pressed and cubed; 200 g green bean trimmed; 200 g cabbage shredded; 100 g bean sprout; 2 u potato boiled and sliced; 1 u cucumber sliced; 0,5 tassa peanut butter smooth, unsweetened; 0,5 tassa coconut milk; 2 cs soy sauce; 1 cs lime juice; 1 ct brown sugar; 1 gra garlic minced; 0,5 ct chili flakes (opcional); 0,25 tassa water; 2 cs vegetable oil; 2 cs fried shallot (opcional)

This vibrant Indonesian-inspired salad features a medley of blanched vegetables and tofu, all brought together with a rich and savory peanut sauce. It's a satisfying and fresh meal that can be enjoyed warm or at room temperature.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 492 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten, llet, fruita seca, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

salad

300 gfirm tofu, pressed and cubed
200 ggreen bean, trimmed
200 gcabbage, shredded
100 gbean sprout
2 upotato, boiled and sliced
1 ucucumber, sliced

peanut sauce

0,5 tassapeanut butter, smooth, unsweetened
0,5 tassacoconut milk
2 cssoy sauce
1 cslime juice
1 ctbrown sugar
1 gragarlic, minced
0,5 ctchili flakes(opcional)
0,25 tassawater

frying

2 csvegetable oil

garnish

2 csfried shallot(opcional)

Estris

ice bath · slotted spoon · large skillet · paper towels · wok · large pot · small saucepan

Elaboració

Pas a pas

1
Begin by preparing the tofu. Heat vegetable oil in a large skillet or wok over medium-high heat.
Uns 2 min
Nota de cuina: Ensure your tofu is well-pressed to achieve a crispy texture.
2
Add the cubed tofu to the hot oil and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove with a slotted spoon and set aside on paper towels to drain excess oil.
Uns 10 min
Nota de cuina: Don't overcrowd the pan; fry the tofu in batches if necessary.
3
Bring a pot of salted water to a boil. Blanch the green beans for 2-3 minutes until tender-crisp. Remove with a slotted spoon and immediately plunge into an ice bath to stop cooking and retain color.
Uns 5 min
4
In the same boiling water, blanch the shredded cabbage for 1-2 minutes until slightly softened. Drain and cool.
Uns 3 min
5
For the peanut sauce, combine the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, chili flakes (if using), and water in a small saucepan.
Uns 2 min
6
Heat the sauce over medium-low heat, stirring constantly, until it thickens and is smooth. Adjust consistency with more water if needed, and taste to adjust seasonings.
Uns 5 min
Nota de cuina: The sauce should be thick enough to coat the back of a spoon, but still pourable.
7
To assemble the Gado Gado, arrange the fried tofu, blanched green beans, blanched cabbage, bean sprouts, sliced potato, and sliced cucumber on a large platter or individual plates.
Uns 5 min
Nota de cuina: Arrange ingredients in separate piles for a visually appealing presentation.
8
Drizzle generously with the warm peanut sauce. Garnish with fried shallots, if desired.
Uns 1 min

Per ració

Nutrició

68%Puntuació

Calories: 491,9kcal
Proteïnes: 19,5g
Hidrats de carboni: 34,8g
Greixos: 35,2g
Fibra: 8g
Sucre: 11,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Gado Gado and peanut sauce separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat the peanut sauce gently on the stovetop or in the microwave, adding a splash of water to loosen if needed. The salad components are best served at room temperature or slightly warmed.