---
title: Gado-Gado (Vegetable Salad with Peanut Sauce)
servings: 4
prep time: 25 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/gado-gado
---

Gather @firm tofu{300%g}, @green bean{150%g}, @bean sprout{150%g}, @white cabbage{200%g}, @egg{4} and @sweet soy sauce{2%tbsp}.

Bring a pot of salted water to a boil, lower in the eggs and cook 9-10 minutes for a just-set yolk. ~{10%minutes}

Lift the eggs into cold water to stop the cooking, then peel and halve them.

In the same pot, blanch the green beans, cabbage and bean sprouts separately until just tender, then plunge each into cold water so they stay bright and crisp.

Fry the tofu in a little oil until deeply golden on all sides; drain on paper towels.

Warm the @peanut butter{150%g} with the kecap manis, @lime{1} juice and a splash of water in a small pan, stirring until it turns into a thick, glossy dressing.

Arrange the vegetables, fried tofu and halved eggs on a plate and pour the dressing generously over the top.

Top with crackers if you have them and serve at room temperature, mixing everything together as you eat.