Indonesian Salad (Gado Gado)
Games Night, Salad
Ingredients
VEGETABLES:
1 teaspoon kosher salt
1 1/2 cups green beans trimmed and cut into 1 1/2- to 2-inch pieces
4 hard-cooked large eggs peeled and halved
3 cups fresh bean sprouts 2 cups shredded napa cabbage (about 5 oz.)
1 1/2 cups quartered radishes
1/ 2 English cucumber cut crosswise
TOFU:
14 oz. extra-firm tofu drained and rinsed
1 tablespoon cornstarch
2 teaspoons red curry powder such as McCormick* (optional)
1/ 4 teaspoon kosher salt
2 tablespoons canola oil
PEANUT SAUCE:
3/ 4 cup smooth or chunky old-fashioned peanut butter
6 tablespoons hot water
6 tablespoons fresh lime juice
2 tablespoons reduced-sodium soy sauce
4 teaspoons brown sugar
4 teaspoons sambal oelek* or Sriracha
1/ 2 teaspoon minced garlic
1/ 4 teaspoon kosher salt
Description
A popular street dish in Indonesia, gado gado ("mix-mix") is just the thing to shake up your weeknight routine. Hard-cooked eggs, toasted tofu, bean sprouts, and vegetables come together with drizzles of spicy, habit-forming peanut sauce.
Find red curry powder in the spice aisle of well-stocked grocery stores.
Directions
Bring 2 qts. water and 1 tsp. salt to a boil in a large saucepan over high heat.
Add green beans and cook until tender-crisp, about 4 minutes.
Drain, rinse with cold water, and drain again.
Meanwhile, cut tofu into 1/2- by 1-in. rectangles.
Place between several layers of paper towels; pat dry and let stand 5 minutes.
Combine cornstarch, curry powder if using, and 1/4 tsp. salt in a medium bowl; gently toss with dry tofu.
Heat oil in a large nonstick frying pan over medium heat.
Cook tofu until crisp and browned on all sides, about 10 minutes.
Drain on paper towels.
Whisk together peanut sauce ingredients. Sauce should be pourable; add more hot water if needed.
Arrange green beans, egg halves, bean sprouts, cabbage, radishes, cucumber, and tofu on a large platter.
Serve with sauce.