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人分
Cuisine: indonesian
Ingredients: 300 g firm tofu pressed and cubed; 200 g green bean trimmed; 200 g cabbage shredded; 100 g bean sprout; 2 個 potato boiled and sliced; 1 個 cucumber sliced; 0.5 カップ peanut butter smooth, unsweetened; 0.5 カップ coconut milk; 2 大さじ soy sauce; 1 大さじ lime juice; 1 小さじ brown sugar; 1 片 garlic minced; 0.5 小さじ chili flakes (お好みで); 0.25 カップ water; 2 大さじ vegetable oil; 2 大さじ fried shallot (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 普通
1人分: 492 kcal

ベジタリアン

アレルゲン情報： グルテン、乳、ナッツ類、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

salad

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

peanut sauce

0.5 カップpeanut butter, smooth, unsweetened
0.5 カップcoconut milk
2 大さじsoy sauce
1 大さじlime juice
1 小さじbrown sugar
1 片garlic, minced
0.5 小さじchili flakes(お好みで)
0.25 カップwater

frying

2 大さじvegetable oil

garnish

2 大さじfried shallot(お好みで)

調理器具

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

作り方

手順

1
Begin by preparing the tofu. Heat vegetable oil in a large skillet or wok over medium-high heat.
約2 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約5 分
4
In the same boiling water, blanch the shredded cabbage for 1-2 minutes until slightly softened. Drain and cool.
約3 分
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.
約2 分
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.
約5 分
調理のヒント： 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.
約5 分
調理のヒント： Arrange ingredients in separate piles for a visually appealing presentation.
8
Drizzle generously with the warm peanut sauce. Garnish with fried shallots, if desired.
約1 分

1人分

栄養情報

68%スコア

カロリー: 491.9kcal
たんぱく質: 19.5g
炭水化物: 34.8g
脂質: 35.2g
食物繊維: 8g
糖類: 11.3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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.