Crispy Tofu Gado Gado with Peanut Sauce
A vibrant Indonesian salad of crispy tofu and blanched vegetables dressed in a silky peanut sauce. Total time under 25 minutes—fresh, filling, and perfect for weeknight dinners.
- Total time
- 23 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Bring a small pot of salted water to a boil. Add green beans and cook 3 minutes until tender-crisp. Drain and set aside.
Step 2
Heat 2 tbsp neutral oil in a skillet over medium-high until shimmering. Pan-fry tofu cubes in batches, 2 minutes per side, until golden edges form. Set aside on paper towels.
Step 3
In a bowl, whisk together peanut butter, lime juice, sambal oelek, 2 tbsp warm water, and a pinch of salt until smooth and pourable. Add more water 1 tbsp at a time if too thick.
Step 4
Arrange cabbage, green beans, cucumber, and crispy tofu on plates or a platter.
Step 5
Drizzle peanut sauce generously over the vegetables. Serve at room temperature.
Tools you’ll need
- small pot
- skillet (10-inch or larger)
- small mixing bowl
- whisk
- paper towels
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