Vegetables and Tofu with Spicy Peanut Sauce
On the Indonesian island of Java, this hearty, main-course salad—known as gado-gado—is sold by street vendors, who carry the ingredients on yoke-like poles, assembling each serving to order. It’s surprisingly easy to make.
Serves two to three.
4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices
2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices
7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, 1/2 inch thick
1 small crown broccoli (7 oz.), cut into 1-inch florets
3 oz. green beans, trimmed and halved crosswise on the diagonal
1/2 cup natural unsalted peanut butter (smooth or chunky)
1 Tbs. soy sauce
1-1/2 tsp. Asian chile paste, such as sambal oeleck; more to taste
Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.
Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat, and bring the water to a boil. Cover the pot and cook for 4 minutes, then carefully remove the lid, move the potatoes to one side of the pot, and add the carrots in a snug, slightly overlapping layer. Cover the pot and steam until the carrots and potatoes are just tender, another 6 to 7 minutes. Transfer the potatoes and carrots to a platter. Put the tofu, broccoli, and beans in the steamer; cover and cook until the tofu is hot and the broccoli and beans are just tender, about 4 minutes. Transfer to the platter with the other vegetables.
In a medium bowl, combine the peanut butter, soy sauce, chile paste, and 1/2 cup hot water from the pot. Whisk to combine, adding more water as needed to create a thick but fluid sauce. Add more chile paste and salt to taste. Serve with the sauce on the side.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 99
, pp. 87
May 6, 2009