Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/4 cup of peanut butter
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 head of lettuce, chopped
- 1 cucumber, sliced
- 1 carrot, shredded
- 1/2 cup of bean sprouts
- 1/2 cup of chopped cabbage
- 1/2 cup of chopped green beans
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped peanuts
Special equipment needed:
- Baking sheet
- Parchment paper
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tofu into small cubes and place them on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic powder, red pepper flakes, salt, and black pepper.
4. Pour the sauce over the tofu cubes and toss to coat.
5. Bake the tofu for 25-30 minutes, or until golden brown and crispy.
6. In a large bowl, combine the lettuce, cucumber, carrot, bean sprouts, cabbage, green beans, and cilantro.
7. Add the baked tofu to the bowl and toss everything together.
8. Divide the salad into bowls and sprinkle chopped peanuts on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 315
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 18g
Substitutions for ingredients:
- Almond butter can be used instead of peanut butter.
- Tamari can be used instead of soy sauce.
- Lemon juice can be used instead of lime juice.
- Maple syrup can be used instead of honey.
- Olive oil can be used instead of sesame oil.
- Broccoli or snow peas can be used instead of green beans.
- Sunflower seeds can be used instead of peanuts.
Variations:
- Add cooked rice or noodles to make the salad more filling.
- Use different vegetables, such as bell peppers, tomatoes, or radishes.
- Add sliced avocado for extra creaminess.
- Use tempeh instead of tofu for a different texture.
Tips and tricks:
- To make the tofu extra crispy, use a tofu press to remove as much water as possible before baking.
- Make the sauce ahead of time and store it in the fridge for up to a week.
- Use a mandoline to slice the vegetables thinly and evenly.
- Add more red pepper flakes for extra heat.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the tofu, place it on a baking sheet and bake in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salad in a large bowl and let everyone help themselves.
- Arrange the salad on individual plates for a more formal presentation.
- Garnish with extra cilantro and chopped peanuts.
Garnishes:
- Chopped cilantro
- Chopped peanuts
- Sliced green onions
- Lime wedges
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Noodles
- Grilled vegetables
Troubleshooting advice:
- If the tofu is not crispy enough, bake it for a few more minutes or broil it for a minute or two at the end.
- If the sauce is too thick, add a splash of water to thin it out.
- If the salad is too dry, add more sauce or a drizzle of olive oil.
Food safety advice:
- Make sure to drain and press the tofu well to prevent it from becoming soggy.
- Wash all vegetables thoroughly before using them.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- Gado-gado is a traditional Indonesian salad that typically includes a variety of vegetables, tofu, and peanut sauce.
Flavor profiles:
- This salad is sweet, salty, spicy, and nutty all at once.
Serving suggestions:
- Serve the salad as a main dish for lunch or dinner.
- Make a larger batch and bring it to a potluck or picnic.
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Region: Indonesian