Indonesian Gado Gado Salad

A colorful Indonesian gado-gado salad with steamed vegetables, tofu, and hard-boiled eggs, tossed in a creamy peanut dressing. This dairy-free dish is hearty and healthy, offering a mix of textures and flavors.

Ingredients

• 4 oz firm tofu, fried or baked (cut into cubes)
• 2 small potatoes, boiled and quartered
• 2 eggs, hard-boiled and peeled
• 1 cup green beans, cut into 2-inch pieces
• 2 carrots, sliced
• 2 cups cabbage, chopped (or a few lettuce leaves)
• 1 cucumber, sliced
• 1 cup bean sprouts
• **Peanut Sauce:**
• 1/2 cup creamy peanut butter
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons palm sugar (or brown sugar)
• 1 tablespoon tamarind juice (or lime juice)
• 1/2 cup warm water (more as needed for consistency)
• 1 teaspoon sambal oelek or chili sauce (optional)

Instructions

1. PREP AHEAD
2. - Boil potatoes 12 min; quarter.
3. - Hard-boil eggs 10 min; peel.
4. - Blanch green beans & carrots 2 min; shock cold.
5. - Steam cabbage 1 min; rinse bean sprouts.
6. - Fry or bake tofu cubes until golden.
7. - Blend peanut sauce ingredients until smooth.
8. COOKING STEPS
9. 1. Arrange lettuce or cabbage on large platter; fan cucumber slices around edge.
10. 2. Mound potatoes, beans, carrots, bean sprouts, and tofu in neat sections; halve eggs and nest on top.
11. 3. Warm peanut sauce with a splash of water until pour-able; taste for sweet-sour-spicy balance.
12. 4. Drizzle generous sauce over salad just before serving, or serve on side for dipping.
13. 5. Sprinkle with extra sambal or fried shallots if desired. Serve at room temperature.
14. (Active time ≈ 25 min | Total ≈ 35 min)

Nutrition Facts