Indonesian Vegetable Salad with Peanut Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a simplified version of the splendid Indonesian salad called gado gado, which along with satay is practically a national dish, often served with crunchy shrimp crackers. It uses shortcut ingredients in the sauce-peanut butter, curry paste-to speed things along. For a spicier dressing, stir in sambal oelek or Sriracha. Ingredients:
4 large eggs |
1 1/2 cups julienne-cut carrot |
1 1/2 cups green beans, trimmed |
1 1/2 cups fresh bean sprouts |
1 red bell pepper, seeded and cut into thin strips |
1/2 english cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 2 cups) |
1 (14-ounce) package water-packed extra-firm tofu, drained |
1 tablespoon cornstarch |
2 teaspoons red curry powder or madras curry powder |
1/4 teaspoon salt |
2 tablespoons canola oil |
1/3 cup creamy peanut butter |
3 tablespoons hot water |
3 tablespoons fresh lime juice |
1 tablespoon lower-sodium soy sauce |
2 teaspoons brown sugar |
2 teaspoons thai red curry paste |
1/4 teaspoon salt |
Directions:
1. To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes. Remove eggs from pan with a slotted spoon; rinse with cold water. Peel eggs; cut in half.
2. Return water to a boil. Add carrot, and cook for 1 minute. Remove carrot with a slotted spoon; drain and rinse with cold water. Drain and place in a bowl. Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender. Remove green beans with a slotted spoon; drain and rinse with cold water. Drain and place in a separate bowl. Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates.
3. To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice crosswise into 1/2-inch-thick strips. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.
5. To prepare dressing, combine peanut butter and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; stir with a whisk until smooth. Serve each salad with about 3 tablespoons dressing.
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