Name: Indonesian Gado Gado
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Ingredients: 200g firm tofu, cut into 1-inch cubes; 2 medium potatoes, peeled, boiled, and quartered; 100g bean sprouts, blanched for 30 seconds; 100g green beans, trimmed and blanched for 2 minutes; 1 cucumber, sliced; 2 hard-boiled eggs, halved; 200g cabbage, shredded and blanched for 1 minute; 1 cup roasted peanuts (unsalted); 3 cloves garlic, minced; 2 red chilies, seeds removed and chopped (adjust to taste); 2 tbsp palm sugar or brown sugar; 2 tbsp tamarind paste mixed with 3 tbsp water; 1 tbsp kecap manis (sweet soy sauce); 1 tsp salt; 200ml water

Instructions

Prepare the vegetables

Blanch the bean sprouts, green beans, and cabbage separately in boiling water for their specified times. Immediately plunge them into ice water to stop the cooking process. Drain well and set aside.
Fry the tofu

Heat 2 tablespoons of oil in a pan over medium heat. Fry the tofu cubes until golden brown on all sides, about 5-6 minutes. Remove and drain on paper towels.
Make the peanut sauce

In a food processor, blend the roasted peanuts, garlic, and chilies until finely ground. Transfer to a saucepan, add water, palm sugar, tamarind mixture, kecap manis, and salt. Cook over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes. If too thick, add more water.
Adjust the sauce

Taste the peanut sauce and adjust seasoning if needed. It should be a balance of sweet, spicy, and slightly tangy. The consistency should be thick but pourable.
Arrange the salad

On a large serving platter or individual plates, arrange the vegetables, tofu, potatoes, and egg halves in sections. Traditional presentation keeps ingredients separated rather than tossed together.
Serve with sauce

Pour the warm peanut sauce over the arranged vegetables just before serving, or serve the sauce in a separate bowl so diners can add as much as they like.

Indonesian Gado Gado

Ingredients

Instructions

Nutritional Information