Indonesian Gado-Gado Salad

1. Preparation

Gather all ingredients.

Wash and chop the vegetables: slice the cucumber, shred the cabbage, and chop the long beans into 2-inch pieces.

Peel and quarter the hard-boiled eggs.

Drain and press the tofu to remove excess water, then cut it into cubes.

Measure out the ingredients for the peanut sauce.

2. Cooking Vegetables

Bring a pot of salted water to a boil.

Add the chopped long beans and cook for 3 minutes until tender but still crisp.

Using a slotted spoon, remove the beans and immediately place them in ice water to stop the cooking process.

In the same boiling water, add the shredded cabbage and cook for 1-2 minutes until slightly softened.

Remove the cabbage and place it in the ice water as well, then drain everything after a few minutes.

3. Cooking Tofu

In a frying pan, heat 2 tablespoons of vegetable oil over medium heat.

Add the tofu cubes in a single layer and cook until golden brown on all sides, about 8-10 minutes.

Remove the tofu from the pan and place it on a paper towel to absorb excess oil.

4. Making Peanut Sauce

In a bowl, combine 1/2 cup of peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of sugar, and 1 teaspoon of minced garlic.

Gradually add water while stirring until the sauce reaches your desired consistency (smooth but thick).

Taste and adjust seasoning as needed.

5. Assembling Salad

On a large serving platter, arrange the vegetables (long beans, cabbage, and cucumber) and the fried tofu.

Place the quartered eggs on top.

Drizzle the peanut sauce generously over the salad.

Sprinkle with chopped peanuts and garnish with cilantro or green onions if desired.

6. Serving

Serve the Gado-Gado salad immediately while the tofu is warm.

Offer additional peanut sauce on the side for guests to add more as they wish.