Gado Gado with Peanut Sauce
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 50 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 492 kcal
Informacja o alergenach: może zawierać gluten, mleko, orzechy, orzeszki ziemne i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
salad
- 300 gfirm tofu, pressed and cubed
- 200 ggreen bean, trimmed
- 200 gcabbage, shredded
- 100 gbean sprout
- 2 szt.potato, boiled and sliced
- 1 szt.cucumber, sliced
peanut sauce
- 0,5 szklankapeanut butter, smooth, unsweetened
- 0,5 szklankacoconut milk
- 2 łyżkasoy sauce
- 1 łyżkalime juice
- 1 łyżeczkabrown sugar
- 1 ząbekgarlic, minced
- 0,5 łyżeczkachili flakes(opcjonalnie)
- 0,25 szklankawater
frying
- 2 łyżkavegetable oil
garnish
- 2 łyżkafried shallot(opcjonalnie)
Sprzęt
ice bath · slotted spoon · large skillet · paper towels · wok · large pot · small saucepan
Sposób przygotowania
Krok po kroku
- 1
Begin by preparing the tofu. Heat vegetable oil in a large skillet or wok over medium-high heat.
Około 2 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 5 min
- 4
In the same boiling water, blanch the shredded cabbage for 1-2 minutes until slightly softened. Drain and cool.
Około 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: Arrange ingredients in separate piles for a visually appealing presentation.
- 8
Drizzle generously with the warm peanut sauce. Garnish with fried shallots, if desired.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 491,9kcal
- Białko
- 19,5g
- Węglowodany
- 34,8g
- Tłuszcz
- 35,2g
- Błonnik
- 8g
- Cukry
- 11,3g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover Gado Gado and peanut sauce separately in airtight containers in the refrigerator.
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.