Gado Gado Salad
This Gado Gado salad recipe combines crispy tofu, creamy peanut dressing, and fresh vegetables for a healthy Indonesian-inspired dish. Perfect as a main course, it's customizable and high in protein.
Ingredients
- Crunchy peanut butter For the dressing
- Tamarind paste
- Brown sugar
- Dark soy sauce
- Lime juice
- 1 clove Garlic For the dressing
- Fish sauce
- Thai red curry paste
- Water
- Baby potatoes For the vegetables
- Eggs
- Beansprouts
- Green beans
- Spinach
- Tempeh For the crispy tofu & tempeh
- Firm tofu
- 1 clove Garlic For the crispy tofu & tempeh
- Vegetable oil
- Sea salt
- Maple syrup
- Roasted peanuts For the toppings
- Cherry tomatoes
- Iceberg lettuce
- Cucumber
- Lime wedges
- Sweetcorn
- Fried shallots
- Prawn crackers
Instructions
- If using raw peanuts, roast them in an oven at 160°C for 15-20 minutes until lightly golden. Let them cool.
- Cook baby potatoes in well-salted water until tender. Add eggs to the same pot and boil for 7 minutes. Cool eggs under cold water for easy peeling.
- Slice tempeh and tofu into bite-sized pieces. Pan-fry in oil with salt until golden, add minced garlic, and toss with maple syrup for a slight caramelization.
- Cook beansprouts and green beans in boiling water for 2 minutes each. Steam spinach for 30 seconds, pressing out excess water.
- Arrange iceberg lettuce on a plate. Top with potatoes, eggs, beansprouts, green beans, spinach, tofu, tempeh, and cucumber. Add cherry tomatoes and sweetcorn for pops of color.
- Mix all dressing ingredients until smooth, adjusting water to reach desired consistency.
- Drizzle dressing in the center, garnish with peanuts, fried shallots, and prawn crackers. Serve with lime wedges.