Gado-Gado
Ingredients
Vegetables and Eggs
-
½
small head
broccoli
-
1
large
carrot
-
4
large
eggs
-
1
avocado
sliced
-
3
Persian cucumbers
halved lengthwise and thinly sliced
Noodles and Tofu
-
6
oz.
dried wide rice noodles
-
½
15-oz. package
firm tofu
Sauce and Seasoning
-
½
cup
light brown sugar
-
⅓
cup
soy sauce
-
1
tsp.
vegetable oil
-
2
cloves
garlic
-
½
cup
creamy peanut butter
-
2
Tbsp.
fresh lime juice
-
1
Tbsp.
sambal oelek
-
¼
cup
salted roasted peanuts
Optional
Instructions
- Cook broccoli and carrot in boiling salted water until crisp-tender, then transfer to a sieve.
- Lower eggs into the pot and cook for 8 minutes; transfer to the sieve and let cool.
- Soak rice noodles in boiling water until tender, then drain and rinse with cold water.
- In a skillet, boil brown sugar and soy sauce until thickened, then reserve some for later.
- Cook tofu in the remaining soy syrup until it absorbs the sauce.
- Whisk together garlic, peanut butter, lime juice, salt, sambal oelek, and warm water until creamy.
- Peel and quarter the eggs, then arrange all ingredients on a platter and top with peanut sauce.
- Toss salad before serving and add shrimp chips if desired.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
370mg
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