Indonesian Gado

Indonesian Gado-Gado Salad

This is a tasty: 1) one-dish meal, 2) buffet-style item or 3) potluck offering.

Serves 4

Salad Ingredients

1 19 oz. tub tofu, cubed
4 hardboiled eggs, sliced
½ small head cabbage, cut into chunks
2 large potatoes, cubed
1 medium cucumber, cubed        
1 large tomato, sliced
1 cup bean sprouts, rinsed

Salad Instructions

  1. Bring to boil 2 quarts water seasoned with 1 tablespoon sea salt.
  2. Blanch (quick boil) cabbage (about 3 minutes) in boiling water till it turns transparent and potatoes (about 5 minutes) till it softens.
  3. Remove, cover and keep warm.
  4. Blanch tofu 2 minutes is same boiling water.
  5. To serve, assemble cooked veggies and tofu on a large platter with fresh cucumber, tomato and bean sprouts.    

Peanut Sauce ingredients

1 tablespoon vegetable oil                
1 medium red onion, chopped
3 cloves garlic, chopped
½-inch ginger, chopped
6 tablespoons chunky peanut sauce
1 large tomato, cubed
1 tables spoon tamari or soy sauce     
½ cup water         
½ cup fresh lemon juice   
Sea salt to season, about 1 teaspoon                  

Peanut Sauce Instructions

  1. Heat oil, then sauté onion till transparent.
  2. Add garlic and ginger; sauté till light gold.
  3. Add tomato and water; bring to a gentle boil.
  4. Lower heat to medium-low and add peanut butter and tamari.
  5. Stir well and bring to a boil.
  6. Add lemon juice and season to taste.
  7. Serve sauce on the side.
  8. Sea salt to season, about 1 teaspoon