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Gado Gado (Indonesian-style Salad with Peanut Sauce Dressing)

by Erma Afra (follow)
Easy (2874)      Vegetarian (1517)      Asian (483)      Salad (362)      Tofu (66)      Indonesian (28)     
Gado gado literally means "mixed mixed" in Indonesian. It is a well known dish originated from Indonesia, which has many versions to it. It is great served on its own as a light meal or as a side dish to accompany a meat dish.

Preparation Time: 10 minutes
Cooking Time: 16 minutes
Makes: 4 servings


4 hard boiled eggs
200g fried tofu cubes
1 baby cos lettuce heart
2 medium sized carrots
3 medium sized tomatoes
2 medium sized cucumbers

For the Peanut Sauce:

3 cloves garlic, minced
4 Tablespoons smooth peanut butter
1 cup chicken or vegetable liquid stock
1/2 cup coconut cream
1 Tablespoon coconut sugar** (can be substituted with brown sugar)
2 Tablespoons hot chilli sauce
1/2 teaspoon salt
Juice from 1/2 a lime


2 Tablespoons of fried shallots**


Cut each tomato into eight wedges.

Wash and separate lettuce leaves; cut into smaller pieces.

Jullienne carrots.

Chop cucumbers into 0.5cm thick round pieces.

Slice eggs into quarters.

Preheat oven to 200C. Arrange tofu cubes on a baking tray and bake for 11 minutes, turning halfway through. Set aside.

To make the sauce: heat a teaspoon of vegetable oil in a pan on MEDIUM and stir-fry garlic for 1 minute until fragrant.

Add in stock, coconut cream, peanut butter, chilli sauce, sugar, and salt, and stir until thoroughly combined. Cook for a further 4 minutes until mixture starts to boil. Stir in lime juice.

Arrange vegetables, tofu, and eggs in a large bowl. Top with peanut sauce dressing and fried shallots.

**Both coconut sugar and fried shallots can be obtained from Asian grocery stores.

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