Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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.

Ivy Manning
Recipe by Cooking Light June 2012

Gallery

Credit: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro

Recipe Summary

hands-on:
1 hr 8 mins
total:
1 hr 8 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

449 calories; fat 29.1g; saturated fat 5.6g; mono fat 12.7g; poly fat 9.3g; protein 24.3g; carbohydrates 27.1g; fiber 5.9g; cholesterol 212mg; iron 4.1mg; sodium 645mg; calcium 158mg.
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