Classic Indonesian Gado-Gado
Contains statutory allergens: Soy, Eggs, Peanuts, Gluten
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Ingredients (15)
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Instructions (6)
Boil the potatoes in salted water until tender, about 15 minutes. In another pot, boil eggs for 8 minutes, cool under cold water, peel, and cut into quarters.
Blanch the green beans, shredded cabbage, and bean sprouts in boiling water for 1 to 2 minutes until tender-crisp. Drain and immediately rinse with cold water.
Cut tofu into bite-sized cubes. Heat oil in a frying pan over medium-high heat and fry tofu until golden and crisp on all sides, about 5 minutes.
Make the peanut sauce: Finely grate garlic and mix with peanut butter, Sambal Oelek, sweet soy sauce, water, salt, and freshly squeezed lime juice in a small saucepan. Heat gently while stirring until smooth.
Slice cucumber and cooked potatoes into rounds. Arrange all blanched vegetables, potatoes, cucumber, fried tofu, and boiled eggs on a large platter.
Drizzle the warm peanut sauce generously over the vegetables and tofu, or serve it on the side for dipping.
