Total Time
45 Mins
Yield
Serves 4

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; $30)

How to Make It

Step 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

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

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

Whisk together peanut sauce ingredients. Sauce should be pourable; add more hot water if needed.

Step 5

Arrange green beans, egg halves, bean sprouts, cabbage, radishes, cucumber, and tofu on a large platter. Serve with sauce.

*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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