Indonesian Gado-Gado

A vibrant Indonesian salad of blanched vegetables, crispy tofu, potatoes, and boiled eggs draped in a warm peanut-lime dressing.

• 2 medium potatoes, peeled and quartered
• 4 eggs
• 200 g green beans, trimmed
• 2 cups green cabbage, shredded
• 2 carrots, cut into batons
• 200 g bean sprouts
• 250 g firm tofu, sliced
• 2 tbsp vegetable oil
• 1/2 cucumber, sliced
• 1 cup roasted unsalted peanuts
• 2 cloves garlic
• 2 tbsp lime juice
• 1 tbsp brown sugar or palm sugar
• 1 tbsp gluten-free tamari
• 1 tsp chili flakes, or to taste
• 1 cup water

Method

1. Boil the potatoes in salted water until tender, about 12-15 minutes; add the eggs for the last 9 minutes. Drain, peel and halve the eggs, and slice the potatoes.
2. Blanch the green beans, cabbage, and carrots in boiling water for 2-3 minutes, adding the bean sprouts for the final 30 seconds. Drain and refresh under cold water.
3. Heat the oil in a skillet over medium-high heat and pan-fry the tofu slices until golden on both sides, 3-4 minutes per side.
4. Blend the peanuts, garlic, lime juice, sugar, tamari, chili flakes, and water until mostly smooth, then simmer in a small saucepan for 3-5 minutes, stirring, until thick and pourable.
5. Arrange the vegetables, potatoes, cucumber, tofu, and eggs on a platter and drizzle generously with the warm peanut sauce. Serve the rest on the side.