Indonesian Salad (Gado Gado)
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A popular street dish in Indonesia, gado gado ("mix-mix") is just the thing to shake up your weeknight routine. Hard-cooked eggs, toasted tofu, bean sprouts, and vegetables come together with drizzles of spicy, habit-forming peanut sauce.
Wine pairing: Tablas Creek 2015 Côtes de Tablas Blanc (Adelaida District, Paso Robles; $30)
INGREDIENTS
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VEGETABLES
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1 teaspoon kosher salt
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1 1/2 cups green beans, trimmed and cut into 1 1/2- to 2-in. pieces
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4 hard-cooked large eggs, peeled and halved
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3 cups fresh bean sprouts
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2 cups shredded napa cabbage (about 5 oz.)
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1 1/2 cups quartered radishes
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1/2 English cucumber, cut crosswise
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TOFU
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1 pkg. (14 oz.) extra-firm tofu, drained and rinsed
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1 tablespoon cornstarch
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2 teaspoons red curry powder, such as McCormick* (optional)
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1/4 teaspoon kosher salt
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2 tablespoons canola oil
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PEANUT SAUCE
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3/4 cup smooth or chunky old-fashioned peanut butter
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6 tablespoons hot water
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6 tablespoons fresh lime juice
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2 tablespoons reduced-sodium soy sauce
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4 teaspoons brown sugar
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4 teaspoons sambal oelek* or Sriracha
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1/2 teaspoon minced garlic
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1/4 teaspoon kosher salt
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