Ingredients
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For the Tofu
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2 cloves garlic
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3 Tbsp soy sauce
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1/2 tsp demerara sugarThink Sugar in the Raw. Brown sugar will work too.
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16 oz extra firm tofuI love Trader Joe's high protein organic super firm tofu
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2 Tbsp corn flour
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1 Tbsp canola oilFor cooking
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For the Dressing
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3/4 oz demerara sugarThink Sugar in the Raw. Brown sugar will work too.
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3 oz peanut butter
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1 tsp red chili flakes
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1 lime lime juice
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1 tsp fish sauce
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t Tbsp soy sauce
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To Assemble
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12 oz or 4 medium potatoes yellow potatoesBoiled and quartered
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4 boiled eggsHalved. Yolk cooked through but still bright and yellow
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1 small head napa cabbageFinely sliced
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20 cherry tomatoeshalved
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12 medium radishquartered
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1/2 cucumbersliced
Directions
When I first started this journey, I figured my Indonesian dish would be a homage to Bali where we spent our honeymoon. I’ve long intended to recreate the dishes we made in our cooking class using the cook book they sent us home with as a souvenir. I’ve also always wanted to try recreating the banana pancakes we ate nearly every single day. But ultimately I chose a dish we never even tried: gado gado. I don’t think it’s big in Bali, which is of course only one of the nation’s 6,000 populated islands. With more than 300 ethnic groups, you can imagine the cuisine is quite varied. But it’s one of several dishes claimed to be the national dish of Indonesia.
Gado gado is a (mostly!) vegetarian salad served a peanut dressing. I say mostly because it contains fish sauce, and sometimes prawn crackers. Peanut sauce and peanuts are common in Indonesian cuisine, as peanuts thrive in the climate of Southeast Asia. “Gado gado” means “mix mix” and can be made with a whole host of vegetables. In Indonesia, it’s a popular street dish – just think, a mobile salad bar! Given Courtney’s experience with “Bali belly” I might want to be careful with this one as a tourist!
This was a healthy and easy to make weeknight dish and I really enjoyed the leftovers for lunches. If you’re trying to eat more veggies or cut down on meat, this is a great option. Served mostly cold, it would be great dish to bring back for warm weather!
Steps
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1
Done
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Boil the potatoes until tender. Drain and set aside to cool. |
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2
Done
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At the same time, boil your eggs. You may have your own method, but I find that if you add the eggs to water before boiling and then turn heat on and leave on for 8 minutes, they're perfectly done. Set aside to cool |
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3
Done
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Prepare your veggiesSlice, halve, quarter - you want all of your veggies ready to go once the tofu is done. |
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4
Done
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For the tofuCube your tofu. In a bowl, combine the garlic, soy sauce, fish sauce, sugar and 2 tbsp water. Coat the tofu cubes in the cornflour. Heat the vegetable oil in a large frying pan, then add the tofu and cook for 2-4 minutes each side until crisp and golden, careful not to burn. Pour the sauce into the pan and cook for 30 seconds, turning to coat once. |
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5
Done
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For the sauceMeanwhile, dissolve the demerara sugar in 2 tbsp boiled water in a small bowl, then add the other dressing ingredients and stir until it comes together. Loosen up the sauce with a little more water, if necessary, until you reach the desired consistency. Set aside in a bowl. |
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6
Done
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To AssembleArrange the eggs, potatoes cabbage, tomatoes, radishes, and cucumber on four plates or a large platter. Add the tofu and drizzle over all of your ingredients. Serve with the remaining dressing on the side. |
