Gado-Gado

Serves 4 40 min total, 30 min hands on Indonesian $1.77 per serving A little salt

Ingredients

• 12 oz Potatoes, cut into chunks
• 8 oz Green beans, trimmed
• 3 cups green cabbage, shredded
• 1 1/2 cups Cabbage sprouts / microgreens, bean sprouts
• 8 oz Firm tofu, cubed
• 1 Cucumber, sliced
• 1/2 cup unsweetened peanut butter, unsalted
• 1 tbsp Tamarind paste
• 2 Medjool dates, pitted
• 2 cloves Garlic
• 1 Thai bird chile
• 1 tbsp Low-sodium tamari
• 1 Lime, juiced

Method

1. Steam the potatoes until tender, about 12 minutes. In the last 4 minutes, add the green beans and cabbage to the steamer so they turn bright and just-tender. Steaming, not frying, keeps the vegetables clean and lets the sauce be the whole event.
2. Steam or warm the tofu cubes for a few minutes to firm them up.
3. Make the sauce: blend the peanut butter, tamarind, dates, garlic, chile, tamari, and 3/4 cup (180 ml) hot water until smooth and pourable. The dates give it the palm-sugar sweetness gado-gado depends on, and the tamarind and lime keep it from being heavy. Loosen with more water as needed.
4. Stir the lime juice into the finished sauce off the heat.
5. Arrange everything on a platter or in bowls: potato, green beans, cabbage, bean sprouts, tofu, and raw cucumber, kept in separate groups rather than tossed.
6. Pour the warm peanut sauce generously over the top just before serving. Traditionally it is served with a scatter of fried shallots and crackers; a handful of toasted peanuts does the same job of crunch.

Nutrition

Estimated per serving: 445 calories, 23 g protein, 10 g fiber. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement.

Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt.