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Gado Gado salad with boiled potatoes, cubed tofu, matchstick carrots and green beans with peanut dressing in a small dish on the side and a fork on top.

Gado-Gado

peanut sauce, napa cabbage, coconut

STARS

Meaning “mix-mix” in Indonesian, this salad features a delicious medley of vegetarian flavor. Steamed potatoes, green beans, matchstick carrots, and tofu roasted in sweet chile sauce sit atop a bed of shredded cabbage. Use the signature sauce of yellow curry, coconut milk, soy, peanut butter, and a dash of lime judiciously, coating the vegetables for an authentic gado-gado experience. Add toasted coconut, peanuts, and shallots for a flourish of island flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Sweet Chili Baked Tofu

  • 14 ounces firm tofu, drained and diced
  • ¼ cup mae ploy sauce
  • 1 tablespoon canola oil

Gado-Gado

  • 1 pound Yukon Gold potatoes, halved
  • 1 pound green beans, sliced into 1-inch pieces
  • 2 cups shredded green cabbage 
  • 1 cup shredded carrots
  • ¼ cup shredded unsweetened coconut
  • ¼ cup crushed peanuts
  • ¼ cup fried shallots
  • 1 lime, sliced into circles

Peanut Curry Sauce

  • 2 limes, juiced
  • ¼ cup creamy peanut butter
  • ¼ cup soy sauce
  • 1 tablespoon yellow curry paste
  • ¼ cup coconut milk
  • 1 teaspoon sambal oelek
  • 1 tablespoon brown sugar
  • Salt and pepper to tatste
Directions
1
Preheat the oven to 375°F. 
2
On a baking sheet, toss the tofu with the mae ploy sauce and canola oil. Roast for 20 minutes or until dry and slightly brown. Toss halfway through. 
3
In a large pot, place 1 inch of water, a steamer basket and the potatoes. Cover and bring to a simmer. Steam the potatoes until fork-tender, 15-20 minutes.  Drain.
4
Bring a large pot of salted water to a boil. Submerge the green beans all at once and blanch for 2-3 minutes, until bright green and crisp tender. Drain the green beans and run under cold water to stop the cooking process. 
5
Place all of the peanut sauce ingredients in a blender and purée until smooth. 
6
To serve, divide the chile baked tofu, potatoes, green beans, cabbage and carrots between plates. Drizzle with peanut curry dressing and top with coconut, peanuts, and shallots. Serve with lime on the side. 

Gado-Gado

peanut sauce, napa cabbage, coconut

STARS

Meaning “mix-mix” in Indonesian, this salad features a delicious medley of vegetarian flavor. Steamed potatoes, green beans, matchstick carrots, and tofu roasted in sweet chile sauce sit atop a bed of shredded cabbage. Use the signature sauce of yellow curry, coconut milk, soy, peanut butter, and a dash of lime judiciously, coating the vegetables for an authentic gado-gado experience. Add toasted coconut, peanuts, and shallots for a flourish of island flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Sweet Chili Baked Tofu

  • 14 ounces firm tofu, drained and diced
  • ¼ cup mae ploy sauce
  • 1 tablespoon canola oil

Gado-Gado

  • 1 pound Yukon Gold potatoes, halved
  • 1 pound green beans, sliced into 1-inch pieces
  • 2 cups shredded green cabbage 
  • 1 cup shredded carrots
  • ¼ cup shredded unsweetened coconut
  • ¼ cup crushed peanuts
  • ¼ cup fried shallots
  • 1 lime, sliced into circles

Peanut Curry Sauce

  • 2 limes, juiced
  • ¼ cup creamy peanut butter
  • ¼ cup soy sauce
  • 1 tablespoon yellow curry paste
  • ¼ cup coconut milk
  • 1 teaspoon sambal oelek
  • 1 tablespoon brown sugar
  • Salt and pepper to tatste

Directions

1
Preheat the oven to 375°F. 
2
On a baking sheet, toss the tofu with the mae ploy sauce and canola oil. Roast for 20 minutes or until dry and slightly brown. Toss halfway through. 
3
In a large pot, place 1 inch of water, a steamer basket and the potatoes. Cover and bring to a simmer. Steam the potatoes until fork-tender, 15-20 minutes.  Drain.
4
Bring a large pot of salted water to a boil. Submerge the green beans all at once and blanch for 2-3 minutes, until bright green and crisp tender. Drain the green beans and run under cold water to stop the cooking process. 
5
Place all of the peanut sauce ingredients in a blender and purée until smooth. 
6
To serve, divide the chile baked tofu, potatoes, green beans, cabbage and carrots between plates. Drizzle with peanut curry dressing and top with coconut, peanuts, and shallots. Serve with lime on the side.