Gado-Gado

🧂 Ingredients

• 150 g Cabbage
• 150 g Green beans
• 100 g Bean sprouts
• 200 g Firm or extra-firm tofu
• 4 Eggs
• 300 ml Peanut sauce(Store-bought or homemade. If homemade, ensure it's at room temperature or slightly warmed.)
• for serving Kerupuk (shrimp crackers or vegetable crackers)(Optional, for added crunch and texture.)
• 2-3 tbsp Vegetable oil(For frying tofu.)

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Bring a large pot of water to a rolling boil. Prepare an ice bath (a large bowl filled with ice and water). Blanch the shredded cabbage for 1-2 minutes until slightly tender but still crisp. Immediately transfer to the ice bath to stop the cooking. Repeat this process for the green beans, blanching for 3-4 minutes until tender-crisp, then plunge into the ice bath. Finally, blanch the bean sprouts for only 30-60 seconds, then transfer to the ice bath. Drain all blanched vegetables thoroughly and set aside.

   ⏱️ 15 minutes
2. 2

   Cook the eggs and tofu: While the vegetables are blanching, place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes for hard-boiled. Drain and immediately run under cold water or place in an ice bath until cool enough to handle. Peel and halve or quarter the eggs. Heat the vegetable oil in a non-stick skillet over medium-high heat (approximately 190°C / 375°F). Add the tofu cubes and fry until golden brown and crispy on all sides, about 5-7 minutes. Drain on paper towels.

   ⏱️ 20 minutes
3. 3

   Assemble the Gado-Gado: On individual serving plates or a large platter, artfully arrange the blanched cabbage, green beans, and bean sprouts. Add the fried tofu cubes and the halved or quartered hard-boiled eggs. Drizzle generously with the peanut sauce, ensuring all components are coated. Serve immediately with kerupuk on the side for scooping and crunch.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Blanching vegetables separately ensures each retains its ideal texture and prevents flavors from mingling undesirably.
• ✓The ice bath is crucial for stopping the cooking process, preserving the vibrant colors and crispness of the vegetables.
• ✓Adjust the consistency of the peanut sauce by adding a little warm water if it's too thick.
• ✓For a complete meal, consider adding grilled tempeh or lontong (compressed rice cakes) as additional components.
• ✓Ensure the peanut sauce is at room temperature or slightly warmed before serving for the best flavor and texture.

🔄 Variations

• Add grilled tempeh alongside or instead of tofu.
• Serve with lontong (Indonesian rice cakes) for a more substantial meal.
• Include other fresh vegetables like cucumber slices or lettuce.

🥗 Nutrition

Per serving