Craving Indonesian cuisine? This vegan gado gado recipe is a combination of fresh and blanched veggies, heaps of herbs, perfectly crispy tofu, chili, fresh lime juice, and luscious peanut sauce. Super healthy, quick, and easy to make.
Add all ingredients into a small mixing bowl and stir to combine. Set aside.
Press the tofu: Remove tofu from packet, cut into desired size, and arrange one by one onto a clean kitchen cloth/towel. Cover up the pieces with the clean towel, place a flat, heavy object (such as a dutch oven or cast iron pan) on top of the tofu to press out extra moisture. This ensures that the tofu will not stick to the frying pan as much. Set aside to continue pressing.
Blanch the cabbage, green beans, and spinach: Bring a pot of water to a rapid boil on high heat. Plunge the cabbage and green beans into the water. After 2-3 minutes, add in the spinach for 15 seconds. Strain out hot water and plunge the cabbage, green beans, and spinach into ice water to stop the cooking process. Allow to strain and dry.
Fry the tofu: Heat a frying pan over medium-high heat. Heat oil. Fry tofu on all sides until golden brown and crispy, about 3 minutes on each side.
Make the salad: Add all salad components into a large bowl. Add desired amount of peanut dressing and toss through. Garnish with desired accompaniments (extra peanuts, fresh chili, lime wedges, fried shallots, chili flakes, rice crackers) and enjoy.
If you have extra peanut sauce, it will keep in the fridge up to one week. You can use it for rice paper rolls, noodle salads, etc. After removing from fridge, stir in a bit of hot water before use. The peanut sauce will keep in the freezer up to two months.