Indonesian Gado-Gado Salad Recipe

Mix all of the peanut sauce ingredients in a small saucepan set over medium-low heat. Add ½ cup of water to thin it out and bring to a simmer.

Cook for 5 minutes, stirring regularly, then remove from heat and cover to keep warm.

To prepare the tofu, add the soy sauce, liquid smoke, and garlic to a shallow bowl and mix well.

Add the sliced tofu to the soy sauce marinade and let sit for 15 minutes.

Heat a grill pan over high heat and coat with cooking spray.

Grill the tofu for 1 ½ minutes per side until browned, then remove from the pan and cover to keep warm.

Bring a large pot of water to a boil.

Add the potatoes and cook for 5 minutes or until done, then use a slotted spoon to remove them and set them aside.

Add the carrots to the same pot of water and cook for 1 minute, then transfer to a colander to drain.

Follow the same steps to cook the chard and green beans.

To assemble the salad, arrange the cooked and raw vegetables, tofu, and eggs on a large serving platter.

Pour the warm peanut sauce into a small serving bowl — you may need to add a little water to thin it out — and place onto the center of the platter.

Garnish the salad with green onions and chopped peanuts.

Equipment Needed

Dietary

Allergens