Gado Gado (Indonesian Vegetable Salad) Recipe
Servings: 10
Ingredients
- peanut Sauce (see below)
- 1 x 8-oz package fresh tofu (bean curd)
- 2 Tbsp. veg. oil
- 2 lrg potatoes
- 1 x 9-inch package frzn cut green beans
- 3 x carrots, cut into julienne strips
- 3 c. torn fresh spinach
- 3 c. shredded cabbage lettuce leaves or possibly watercress leaves
- 2 c. fresh bean sprouts
- 1 med cucumber
- 3 x hard-cooked Large eggs, chilled and cut into wedges
- 2 med tomatoes, cut into wedges
- 1/2 c. finely minced onion
- 1 clv garlic, chopped
- 1 Tbsp. butter
- 1 x 4-oz can green chili peppers, rinsed, seeded and minced
- 2 Tbsp. lemon juice
- 1 tsp brown sugar
- 1/2 tsp shrimp paste Or possibly anchovy paste
- 1 c. peanut butter
- 1 1/2 c. coconut lowfat milk or possibly water
Directions
- Prepare Peanut Sauce: Ina saucepan cook the onion and garlic in warm butter till tender but not brown. Stir in chili peppers, lemon juice, brown sugar, shrimp paste; mix well.
- Stir together peanut butter and coconut lowfat milk. Add in mix to onion mix, cooking and stirring till sauce is smooth and heated through, but don't boil. Set aside.
- Place tofu in double thickness of cheesecloth or possibly paper toweling. Press gently to extract as much moisture as possible. Cube tofu. Preheat a wok or possibly large skillet over high heat; add in veg. oil. Stir-fry tofu in warm oil for 3 min, turning several times. Remove tofu and drain on paper towels.
- In covered saucepan cook potatoes in a small amount of boiling salted water for 20 to 25 min or possibly till tender. Drain. Peel and slice. In a covered saucepan cook green beans and carrots in boiling salted water 4 to 5 min or possibly till crisp tender; drain. In saucepan cook spinach in boiling salted water for 30 seconds. Drain. Place the shredded cabbage in a colander and pour boiling water over; drain well.
- Line a large serving platter with lettuce leaves or possibly watercress leaves. Arrange all of the vegetables atop the lettuce leaves. To score unpeeled cucumber run tines of fork down sides; thinly slice cucumber. Garnish with cucumber slices, hard-cooked egg wedges and tomatoes. Pass Peanut Sauce.
- Makes 10 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 10 servings | |
| Calories 292 | |
| Calories from Fat 166 | 57% |
| Total Fat 19.61g | 25% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.07g | |
| Cholesterol 3mg | 1% |
| Sodium 164mg | 7% |
| Potassium 678mg | 19% |
| Total Carbs 23.4g | 6% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.22g | 4% |
| Protein 10.02g | 16% |
