Indonesian Salad (Gado Gado)
A popular street dish in Indonesia, gado gado (“mix-mix”) is just the thing to shake up your weeknight routine. Hard-cooked eggs, toasted tofu, bean sprouts, and vegetables come together with drizzles of spicy, habit-forming peanut sauce.
Wine pairing: Tablas Creek 2015 Côtes de Tablas Blanc (Adelaida District, Paso Robles)
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4
Whisk together peanut sauce ingredients. Sauce should be pourable; add more hot water if needed.
Step 5
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.
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4
Whisk together peanut sauce ingredients. Sauce should be pourable; add more hot water if needed.
Step 5
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.
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