Crispy Tofu Gado Gado with Chili Sauce
Pan-fried crispy tofu served over blanched vegetables and dressed in a punchy peanut-chili sauce. Raw chili peppers add heat and brightness to this Indonesian classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Cut tofu into 1/2-inch-thick slabs and cut each into 2-inch squares. Pat dry with paper towels.
Step 2
Heat 2 tbsp neutral oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Add tofu in a single layer and sear 3–4 minutes per side until golden brown on edges. Transfer to a plate.
Step 4
Boil or steam cabbage, carrots, and green beans 3–4 minutes until just tender. Drain and arrange on a platter with cucumber.
Step 5
Whisk peanut butter with 1/4 cup warm water, lime juice, soy sauce, sugar, and half the sliced chili until smooth.
Step 6
Arrange crispy tofu over vegetables, drizzle with peanut sauce, and top with remaining raw chili. Serve immediately.
Tools you’ll need
- cutting board
- sharp knife
- paper towels
- large skillet (12-inch)
- spatula
- pot or steamer basket
- whisk
- small bowl
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