Gado Gado
Indonesian mixed vegetable salad with peanut sauce
Ingredients
Instructions
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Prepare the vegetablesBlanch the bean sprouts, cabbage, and long beans separately in boiling water for 1-2 minutes until just tender. Drain and set aside to cool. Arrange on a serving plate along with sliced cucumber and boiled potato slices.
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Cook the tofuHeat vegetable oil in a pan over medium heat. Fry the tofu cubes until golden brown on all sides, about 5-7 minutes. Remove from pan and drain on paper towels.
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Make the peanut sauceIn a food processor, blend the roasted peanuts, garlic, chilies, palm sugar, tamarind paste, and salt until it forms a thick paste. Gradually add water while blending until you reach a smooth, pourable consistency.
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Heat the sauceTransfer the peanut mixture to a small saucepan. Cook over low heat, stirring constantly for about 5 minutes until the sauce thickens slightly and becomes fragrant. Add more water if needed to achieve desired consistency.
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Arrange the saladOn a large serving plate or individual plates, arrange the blanched vegetables, fried tofu, sliced cucumber, and potato slices in separate sections. Place quartered hard-boiled eggs on top.
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Serve the dishPour the warm peanut sauce over the arranged vegetables and tofu just before serving, or serve the sauce on the side to allow each person to add their desired amount. Gado Gado is traditionally served at room temperature.
Nutritional Information
520
Calories
per serving
22
Protein
g per serving
42
Carbohydrates
g per serving
32
Total Fat
g per serving
5
Saturated Fat
g per serving
8
Fiber
g per serving
15
Sugar
g per serving
670
Sodium
mg per serving
35
Vitamin C
% daily value
20
Iron
% daily value
Gado Gado is Also Known As
Gado-Gado, Lotek, Indonesian Vegetable Salad or Javanese Salad
