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.