Gado-Gado Salad with Crispy Tofu

Name: Gado-Gado Salad with Crispy Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 6 ounce firm tofu (pressed, cut into 1-inch cubes); 3 eggs (large); 4 cup mixed salad greens; 1 cup green beans (trimmed); 2 cup green cabbage (shredded); 2 tablespoon vegetable oil; 0.5 cup creamy peanut butter; 0.25 cup unsweetened coconut milk; 2 tablespoon lime juice; 1 tablespoon soy sauce; 1 teaspoon fresh ginger (grated); 0.5 teaspoon red pepper flakes; 0.25 cup water (warm)

A vibrant and fresh Indonesian salad featuring a medley of blanched vegetables, crispy pan-fried tofu, and hard-boiled eggs, all tossed in a creamy, tangy peanut dressing.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 3
Cuisine: Indonesian
Difficulty: Easy
Cost: $2.18/serving

Dietary

Dairy-Free
High-Protein
High-Fiber

Ingredients

6 ounce firm tofu (pressed, cut into 1-inch cubes)
3 eggs (large)
4 cup mixed salad greens
1 cup green beans (trimmed)
2 cup green cabbage (shredded)
2 tablespoon vegetable oil
0.5 cup creamy peanut butter
0.25 cup unsweetened coconut milk
2 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon fresh ginger (grated)
0.5 teaspoon red pepper flakes
0.25 cup water (warm)

Instructions

Place eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately turn off heat, cover, and let stand for 7 minutes. Drain and rinse with cold water, then peel and halve the eggs.
While eggs cook, bring a small pot of salted water to a boil. Add green beans and blanch for 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon and immediately plunge into ice water to stop cooking. Drain. Repeat with shredded green cabbage, blanching for 1-2 minutes.
Heat 2 tablespoons vegetable oil in a medium non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, for 6-8 minutes until golden brown and crispy on all sides. Remove from skillet and set aside.
Prepare the peanut dressing: In a small bowl, whisk together creamy peanut butter, unsweetened coconut milk, lime juice, soy sauce, grated fresh ginger, red pepper flakes, and warm water until smooth and creamy. Adjust water as needed for desired consistency.
On each of 3 plates, arrange mixed salad greens as a base. Top with blanched green beans, blanched green cabbage, crispy tofu, and halved hard-boiled eggs. Drizzle generously with the peanut dressing and serve immediately.

Notes

Ensure tofu is well-pressed to achieve maximum crispiness. Adjust spice level in the dressing to your preference.

Nutrition (per serving)

Calories: 441
Protein: 17.5 g
Carbohydrates: 18.4 g
Fat: 36 g
Fiber: 5.1 g
Sodium: 709 mg
Saturated Fat: 7.3 g
Sugar: 7.7 g
Cholesterol: 169 mg