Indonesian gado-gado
A twist on a traditional Indonesian dish. Steamed vegetables, cubes of fried tofu, and hard-boiled egg come together with a spicy peanut sauce for dipping.
Servings 4
Ingredients
- PEANUT SAUCE
- ½ cup smooth natural peanut butter
- 2 cloves garlic crushed
- ½ teaspoon red pepper flakes
- 1 teaspoon palm sugar or brown sugar
- ¼ cup rice vinegar
- 2 tablespoon liquid aminos I use Braggs or light soy sauce
- ½ cup warm water less for a thicker sauce
- GADO-GADO
- 1 head broccoli broken into florets and steamed
- ½ medium cauliflower broken into florets steamed
- 1 medium sweet potato sliced into rounds and steamed
- 1 medium zucchini chopped and steamed
- 1 250 g pkg tofu cubed and lightly pan fried
- 4 hardboiled eggs
Instructions
- TO MAKE THE PEANUT SAUCE
- In a medium bowl, whisk together peanut butter, crushed garlic, red pepper flakes, sugar, rice vinegar, and liquid aminos. Stream in the warm water a bit at a time, and whisk until well combined.
- FOR GADO-GADO
- Arrange steamed vegetables, quartered hard-boiled eggs, and fried tofu on a large platter. Serve with peanut sauce in small pots for dipping.
Notes
-This recipe can be served family style or as individual bowls
-To pack for lunches don't chop the hard boiled eggs as they can dry out
-To pack for lunches don't chop the hard boiled eggs as they can dry out