Gado Gado is an Indonesian dish, consisting of a platter of mixed vegetables and protein with peanut dip for serving. It’s perfect for kids to pick and choose what to dip in the yummy sauce with each bite!
For the sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup water
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoon fresh-squeezed lime juice
- 1 tablespoon sugar
- 1 sliced garlic clove
- 1 (1-inch) piece fresh ginger
For the salad:
- 1 pound small red potatoes
- 8 oz asparagus, trimmed
- 1 cucumber
- 2 tablespoons canola oil
- 1 (14-ounce) package extra-firm tofu
- 1 tablespoon soy sauce
- To prepare the sauce, combine the peanut butter, water, rice vinegar, 2 tablespoons soy sauce, lime juice, sugar, garlic, and ginger in a blender; process until smooth.
- Meanwhile, place the potatoes in a large pot and cover with water;. Bring to a boil, then reduce heat and cook for 20 minutes, until tender. Add the asparagus in the last 5 minutes of serving.
- Drain and let the potatoes cool slightly, then cut in half. Cut the cucumber into 2-inch sticks. Arrange the potatoes, asparagus, and cukes on a platter.
- Meanwhile, heat the canola oil in a large skillet over medium-high heat. Cut the tofu into 2-inch pieces and add to the skillet; cook for 8 minutes, until browned. Add the soy sauce and continue to cook for a final few minutes.
- Add the tofu to the vegetable platter, along with the peanut dip.