Those people who have spent time with me in my kitchen know that when it comes to cooking, I am terrible at following directions. It’s a rare event when I prepare a dish exactly the way that it was written. I am notorious for changing things up and cooking food the way I want. My Gado-Gado Wedge Salad is a perfect example of my “I’m gonna do it my way and you can’t tell me what to do” behavior in my kitchen.
Gado-Gado is an Indonesian dish traditionally made with a variety of cooked vegetables such as cabbage, potatoes, bean sprouts, beans or whatever fresh ingredients that are on hand drizzled with peanut sauce, garnished with egg slices and fried onions, served family style on a large platter. It seems that there are so many variations of Gado-Gado for it all depends on the ingredients on hand and the person who is preparing it. My Gado-Gado Wedge salad is a twist on the traditional Indonesian dish and is similar to the wedge salads that I love to order for lunch at a restaurants.
My Gado-Gado Wedge Salad is made with crisp iceberg lettuce, surrounded by tender green beans, bean sprouts, pan seared tofu, crunchy shredded carrots, crisp cucumber, fingerling red potatoes drizzled with my homemade peanut sauce. I then garnish the salad with lime wedges, minced red bell pepper, green onion, and cilantro sprigs. Make this dish for your next lunch or dinner. And by the way, if you don’t follow my recipe exactly, I completely understand… Makes 4 fabulous salads. – Tessa
- 4 wedges of iceberg lettuce
- 8 fingerling red potatoes
- 2 cups green beans cut into 1″ slices
- 1/2 pound bean sprouts
- 1 container extra firm tofu (drained and cut into 3/4″ cubes)
- 1 cucumber, sliced
- 2 carrots shredded
- 1 cup peanut sauce (see my recipe!)
- 1 Tbls. canola oil
- 1 tsp. low sodium soy sauce
- garnish with lime wedges, cilantro sprigs, minced red bell pepper, sliced green onion and sambal oelek.
Let’s begin by boiling salted water in a medium sized pot. Add your fingerling potatoes and cook until done (8 minutes or so). Remove from pot using a slotted spoon or a spider and run cold water over the potatoes until they cool. Slice into rounds and set aside. Using the same boiling water add your beans until they are lightly cooked. Remove and run cold water over until they cool. Set aside. Repeat the process with the bean sprouts and cook about 5 minutes and set aside. Do not cook the carrots or the cucumbers.
Now grab a non stick fry pan and heat it with a bit of canola oil. Add your tofu cubes and cook until lightly brown. Add the low sodium soy sauce. Cook a few minutes more and then remove from heat and set aside. Find 4 medium sized or lunch plates and place an iceberg lettuce wedge on the plate. Arrange your vegetables around the lettuce, add your tofu and drizzle with peanut sauce. Garnish with your lime wedges, cilantro, minced bell pepper, green onion and sambal oelek. Dig in and enjoy!
Note: If you are changing up the ingredients just be sure to pay attention to the colors of vegetables that you choose to include on the plate. – Tessa