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Mixed Vegetable Salad with Peanut Sauce (Gado-Gado)

Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) is a salads recipe made with Garlic, Oil, Brown Or Palm Sugar, and Thin Coconut Milk. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 cup
• 1 tsp
• 1 cup

Method (preview)

1. 1

   Remove tofu from package and drain.

2. 2

   Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top.

3. 3

   Let stand for 30 minutes, unwrap, and discard liquid.

4. 4

   Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.

5. 5

   Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain.

6. 6

   Reserve oil to cook peanuts.

7. 7

   Place Gado-Gado Sauce in a small bowl in the center of a large platter.

8. 8

   Arrange vegetables on platter around sauce.

9. 9

   Garnish with wedges or slices of hard-cooked egg and fried onion flakes.

10. 10

    To serve, spoon some sauce onto each plate and dip vegetables into sauce.

11. 11

    In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.

12. 12

    Fry peanuts until lightly browned; transfer to paper towels to drain.

13. 13

    When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending. (May be made up to a week ahead and stored covered in refrigerator.)

14. 14

    Remove all but 2 tablespoons oil from pan and reserve for another use.

15. 15

    Return pan to medium-low heat and add pounded mixture.

16. 16

    Cook until quite fragrant, but do not burn.

17. 17

    Add peanuts, sugar, and coconut milk and bring to a boil, stirring.

18. 18

    Simmer until thick and season to taste with salt and lime juice.

19. 19

    Allow to coot to room temperature before serving.