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 servings
Cuisine: indonesian
Ingredients: 300 g firm tofu pressed and cubed; 200 g green bean trimmed; 200 g cabbage shredded; 100 g bean sprout; 2 pcs potato boiled and sliced; 1 pcs cucumber sliced; 0.5 cup peanut butter smooth, unsweetened; 0.5 cup coconut milk; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tsp brown sugar; 1 clove garlic minced; 0.5 tsp chili flakes (optional); 0.25 cup water; 2 tbsp vegetable oil; 2 tbsp fried shallot (optional)

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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 492 kcal

Vegetarian

Allergen information: may contain gluten, milk, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

salad

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

peanut sauce

0.5 cuppeanut butter, smooth, unsweetened
0.5 cupcoconut milk
2 tbspsoy sauce
1 tbsplime juice
1 tspbrown sugar
1 clovegarlic, minced
0.5 tspchili flakes(optional)
0.25 cupwater

frying

2 tbspvegetable oil

garnish

2 tbspfried shallot(optional)

Equipment

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

The method

Step by step

1
Begin by preparing the tofu. Heat vegetable oil in a large skillet or wok over medium-high heat.
About 2 min
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 5 min
4
In the same boiling water, blanch the shredded cabbage for 1-2 minutes until slightly softened. Drain and cool.
About 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.
About 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.
About 5 min
Cook’s note: 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.
About 5 min
Cook’s note: Arrange ingredients in separate piles for a visually appealing presentation.
8
Drizzle generously with the warm peanut sauce. Garnish with fried shallots, if desired.
About 1 min

Per serving

Nutrition

68%Score

Calories: 491.9kcal
Protein: 19.5g
Carbs: 34.8g
Fat: 35.2g
Fibre: 8g
Sugar: 11.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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.