Indonesian Salad (Gado Gado) Recipe

Name: Indonesian Salad (Gado Gado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: VEGETABLES; 1 teaspoon kosher salt; 1 1/2 cups green beans, trimmed and cut into 1 1/2- to 2-in. 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; 1 pkg. (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

Servings: persons

VEGETABLES
1 teaspoon kosher salt
1 1/2 cups green beans, trimmed and cut into 1 1/2- to 2-in. 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
1 pkg. (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

1
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.
2
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.
3
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.
4
Whisk together peanut sauce ingredients. Sauce should be pourable; add more hot water if needed.
5
Arrange green beans, egg halves, bean sprouts, cabbage, radishes, cucumber, and tofu on a large platter. Serve with sauce.
6
*Find red curry powder in the spice aisle of well-stocked grocery stores, and sambal oelek--a tangy Indonesian chili paste--in the international aisle.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: VEGETABLES, 1 teaspoon kosher salt, 1 1/2 cups green beans, trimmed and cut into 1 1/2- to 2-in. pieces, 4 hard-cooked large eggs, peeled and halved, and more.

Yes, Indonesian Salad (Gado Gado) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Indonesian Salad (Gado Gado)

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