Photo: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro
Hands-on Time
1 Hour 8 Mins
Total Time
1 Hour 8 Mins
Serves 4

This is a simplified version of the splendid Indonesian salad called gado gado, which along with satay is practically a national dish, often served with crunchy shrimp crackers. It uses shortcut ingredients in the sauce--peanut butter, curry paste--to speed things along. For a spicier dressing, stir in sambal oelek or Sriracha.

How to Make It

Step 1

To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes. Remove eggs from pan with a slotted spoon; rinse with cold water. Peel eggs; cut in half.

Step 2

Return water to a boil. Add carrot, and cook for 1 minute. Remove carrot with a slotted spoon; drain and rinse with cold water. Drain and place in a bowl. Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender. Remove green beans with a slotted spoon; drain and rinse with cold water. Drain and place in a separate bowl. Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates.

Step 3

To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice crosswise into 1/2-inch-thick strips. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.

Step 4

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.

Step 5

To prepare dressing, combine peanut butter and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; stir with a whisk until smooth. Serve each salad with about 3 tablespoons dressing.

Ratings & Reviews

sukeedog's Review

November 30, 2013

mulletkitty's Review

July 07, 2012
This was delicious. I've made it a couple times. Upped the lime and soy a smidge to taste, to get the right flavor to the dressing - so it didn't taste entirely like peanut butter! The second time I added a small dash of sriracha -- delish) It has inspired me to hunt down real gado-gado. Perfect for a hot summer night. And great leftovers. That sauce is SO GOOD -- I want to put it on everything. Second time I used shrimp for the protein, cooked the same way -- it was great.

MooseMom's Review

May 16, 2012
I used the sauce on roasted veggies: eggplant, zucchini, green beans (blanched), carrots, and mushrooms. It was amazing. Will definitely make it again.

wishokie1's Review

July 31, 2014
Dressing was amazing, tofu was difficult to work with--I needed way more oil to keep it from sticking. Next time, if I make this, I'll bake the tofu--that's never let me down!