Gado-Gado Salad (Indonesian Peanut Sauce Veggie Plate)
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Peanut butter loosened with lime juice and soy sauce turns a plate of blanched cabbage, bean sprouts, potato, seared tofu and egg into one Indonesian meal.
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Each vegetable gets its own blanching so the cabbage keeps its crunch while the sprouts only just soften. Everything sits in separate sections rather than tossed together, and the sauce is added at the last moment. Every forkful ends up a different mix of soft, crisp and nutty.
Ingredients
Instructions
- 1
Wash 180 g potatoes with the skin on, then cut them into 2 cm cubes.
Simmer in lightly salted water over medium heat for 10 to 12 minutes, until a toothpick slides in easily, then drain and let the steam escape.
- 2
Cut 120 g cabbage into 3 cm pieces.
Blanch in boiling water for 1 to 2 minutes, just until the edges look slightly translucent, then rinse in cold water so the cabbage stays crisp instead of turning limp.
- 3
Blanch 100 g bean sprouts separately in boiling water, only until they soften slightly but still have bite.
Cool them in cold water, then leave both sprouts and cabbage in a sieve until fully drained.
- 4
Press 160 g firm tofu with paper towels to remove surface moisture, then cut it into 2 cm cubes.
Heat a lightly oiled pan and sear over medium-high heat until each side is golden, so the cubes hold together with the sauce.
- 5
In a bowl, stir together 2.5 tbsp peanut butter, 1 tbsp lime juice, and 1 tbsp soy sauce until smooth.
If the sauce is stiff, add warm water little by little, up to 1 to 2 tbsp, until it pours slowly from a spoon.
- 6
Arrange the cabbage, bean sprouts, potatoes, and tofu in separate sections on a wide plate.
Halve 2 boiled eggs and place them on top, then drizzle the peanut sauce just before serving so the vegetables stay distinct.
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Gado-Gado (Indonesian Peanut Salad)
cabbage, bean sprouts
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firm tofu, peanut butter
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potato, boiled egg