Our quick and easy take on gado-gado, an Indonesian salad with peanut sauce. With a flavour-packed, creamy peanut sauce and topped with eggs and crispy tofu, the whole whānau will love it!
This recipe is part of a weekly meal planner for 5 recipes for 4, for under $100.
- 6 eggs
- 2 tablespoons oil
- 250g firm tofu, cut into squares or rectangles
- 2/3 head lettuce*, roughly chopped
- 1 capsicum*, sliced
- ½ cucumber*, sliced
- ½ pack or bunch radish*, thinly sliced or cut into matchsticks
- 1 large carrot*, sliced into ribbons or thin match sticks
- ½ jar red curry paste*
- 200ml coconut milk*
- 2 teaspoons peanut butter, smooth or crunchy
* These ingredients are shared with other recipes from the weekly meal planner.
- Cook eggs whole in a pot of boiling water until cooked to your liking, about 3 minutes for a soft-boiled egg and around 6 minutes or longer for a firmer yolk. Set aside to cool and peel.
- Heat oil in a non-stick frying pan on the stove over high heat, cook tofu until it is golden brown. Remove from the pan and set aside.
- Lower the heat to medium add additional tablespoon of oil and fry the curry paste in the same pan for about 1-2 minutes, until it becomes fragrant. Carefully pour in the coconut milk and stir.
- Add peanut butter and bring to a simmer at a reduced heat for about 5 minutes to thicken, while stirring occasionally. Test taste adding more peanut butter, soy sauce or other seasoning ingredients as needed. Transfer into a bowl.
- Toss the vegetables in a large bowl. Cut eggs into halves or quarters.
- To serve, portion fresh salad into wide bowls or plates, top with egg, tofu, and drizzle the sauce over top or serve the sauce on the side.
Cooking tips: Substitute peanut butter with 2 tablespoons tahini for a nut free alternative. For a fuller meal you can also add rice noodles. To save time on the day the eggs can be hardboiled beforehand and stored in the fridge until you are making this dish.
Adapt it: To reduce the salt, opt for no added salt peanut butter. To make a mild coconut satay sauce omit the red curry paste and increase the peanut butter quantity to ¼ cup. If you are keen to add some carbohydrate to this meal, it is delicious served with rice or rice noodles. Use chicken as a protein substitution.
Leftover tips: Eat for lunch the next day.