Gado Gado
an Indonesian salad of raw vegetables, tofu and boiled egg with a slightly sweet and spicy peanut dressing
Servings: 4 servings
Calories: 508kcal
Ingredients
Salad
- 14 oz firm tofu
- 4 large eggs
- 1 cup shredded cabbage
- 1 apple sliced
- 2 ripe tomatoes quartered
- 4 radishes sliced
- ½ cucumber sliced
- 2 cups bean sprouts
- 1 handful Fresh cilantro chopped
Sauce
- 1 clove garlic
- ½ cup natural peanut butter
- 1-2 bird's eye chili, seeds removed (or 1-2 tablespoon sambal oelek or red chili paste)
- 3 Tablespoons lime juice
- 2 teaspoon fish sauce (omit if vegetarian)
- 1 Tablespoon soy sauce
- ½ cup coconut milk
- 2 Tablespoons kejap manis ** If you don't have this increase the soy sauce to 2 tablespoon and add a tablespoon or 2 of a liquid sweetener like maple syrup or honey
Instructions
- Boil a medium pot of water for the eggs, and heat your oven to 400℉.
- Cube the tofu into cubes and spread out on a baking tray. Bake for 15-20 minutes. The tofu will be crisper and denser when fully cooked.
- When the water is boiling, place the eggs in one at a time using a spoon. Dip the eggs in and out of the water a couple of times so they can adjust to the boiling temperature without cracking. Boil the eggs for 6 minutes and remove from the boiling water. Rinse under cold water then set aside to cool.
- Blend up the sauce ingredients until smooth.
- Divide the vegetables amongst plate, then top with tofu and a peeled egg. Drizzle sauce over the salads, and serve.
Nutrition
Calories: 508kcal | Carbohydrates: 34g | Protein: 27g | Fat: 32g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 890mg | Potassium: 778mg | Fiber: 7g | Sugar: 21g | Vitamin A: 1043IU | Vitamin C: 46mg | Calcium: 207mg | Iron: 5mg