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Indonesian
Gado Gado Peanut Salad Lunch
40 min total25 prep15 cook4 servings380 cal
VegetarianClassicContains peanut
Indonesian gado gado — blanched vegetables, tofu, and hard-boiled eggs with rich peanut sauce. A composed lunch salad that is hearty, nutty, and deeply satisfying.
Ingredients
produce
- 300 gfirm tofu
- 200 ggreen beans
- 2 cupcabbage
- 2 cupbean sprouts
- 3 clovesgarlic
- 2lime
dairy
- 4eggs
pantry
- 0.75 cuproasted peanuts
- 2 tbspkecap manis
- 2 tbspvegetable oil
Steps
- Hard-boil eggs; peel and halve.
- Cube tofu and pan-fry until golden.
- Blanch green beans, cabbage, and bean sprouts separately; drain.
- Blend peanuts, garlic, kecap manis, lime juice, and water into peanut sauce.
- Arrange vegetables, tofu, and eggs on plates.
- Warm peanut sauce gently if needed.
- Pour sauce generously over salad.
- Serve with krupuk crackers and extra lime.
Tips
- Blanch each vegetable separately to control doneness.
- Peanut sauce should be thick enough to coat but pourable.
- Serve sauce warm for the best flavor.
- Krupuk crackers on top add essential crunch.
