Gado-Gado Salad (Peanut Sauce Salad)

Instructions

1. 1Press the 1 block of Firm Tofu to remove excess water. Cut the pressed tofu into 2.54 cm cubes. Heat 2 tablespoons of Vegetable Oil in a 25.4 cm skillet over medium-high heat (about 190.6°C / 190°C). Fry the tofu cubes for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the fried tofu from the skillet and set aside on a plate lined with paper towels.
2. 2Place the 2 medium Potatoes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat (204.4°C / 200°C). Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes, let them cool slightly, then peel and cut them into 2.54 cm cubes.
3. 3Fill the large heavy-bottomed pot with water and bring it to a boil over high heat (204.4°C / 200°C). Add the 1 cup of Green Beans to the boiling water and cook for 3-4 minutes until they are bright green and tender-crisp. Using a slotted spoon, remove the green beans and immediately place them in a bowl of ice water to stop the cooking. Drain the green beans well. Repeat this process with the 1 cup of Bean Sprouts, blanching them for only 1 minute, then shocking them in ice water and draining thoroughly.
4. 4Thinly slice the 1 medium Cucumber into rounds. Shred the 1 cup of Cabbage.
5. 5Arrange the blanched 1 cup of Green Beans, blanched 1 cup of Bean Sprouts, sliced 1 medium Cucumber, shredded 1 cup of Cabbage, cubed 2 medium Potatoes, and fried 1 block of Firm Tofu on a large serving platter.
6. 6Drizzle the Gado-Gado generously with the 1 cup of dairy-free and egg-free Peanut Sauce.
7. 7Serve immediately.

Related Guides