37 min
Smoky Red Pepper Shakshuka with Feta
Eggs gently cooked in a smoky tomato and red-pepper sauce with cumin, feta, herbs, and warm pita for dipping.
Vegetarian Dinners
Indonesian-Style Gado-Gado with Tofu, Eggs & Peanut Sauce
Crisp-edged tofu, tender potatoes, blanched vegetables and eggs turn into a complete meatless platter under a warm, tangy peanut dressing.
Directions
Cook the potatoes and eggs
Place potatoes in a saucepan, cover with cold salted water and bring to a boil. Lower to a simmer and cook 10 to 12 minutes until tender but intact; drain. In a second pan, cover eggs with water, bring to a boil, cover, remove from heat and stand 11 minutes. Chill in ice water, peel and quarter; fully cooked eggs should reach 160°F.
Blanch the vegetables
Bring a large pot of salted water to a boil and prepare ice water. Blanch green beans for 3 minutes, then cabbage for 1 minute and bean sprouts for 30 seconds, transferring each to ice water. Drain very thoroughly and keep the vegetables separate.
Brown the tofu
Cut pressed tofu into 1-inch cubes and pat dry. Heat neutral oil in a wide skillet over medium-high and cook tofu 8 to 10 minutes, turning, until golden on several sides. Season with 1/2 teaspoon salt and transfer to a rack or plate.
Cook the peanut sauce
In a saucepan over medium-low, whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, tamarind, garlic and ginger until smooth and steaming, 4 to 5 minutes. Add hot water gradually until thick but pourable. Do not boil hard or the sauce may split.
Arrange the platter
Line a broad platter with lettuce. Arrange potatoes, green beans, cabbage, sprouts, cucumber, tofu and egg wedges in visible groups, echoing the abundant photographed presentation. Keep crackers dry at the edge.
Dress and serve
Spoon some warm peanut sauce over the center and pass the rest at the table so crisp components stay distinct. Serve immediately with optional crackers, lime and sambal; the base sauce is mild and heat is added individually.
Why this works
Why it worksSeparate, brief blanching respects each vegetable's timing, producing tender beans and cabbage while keeping sprouts fresh and crisp.
Why it worksPressing and thoroughly drying tofu allows its surface to brown instead of steam, so it holds up beneath the rich sauce.
Why it worksCoconut milk loosens natural peanut butter while lime and tamarind cut its richness; hot water lets you fine-tune the final pour without excess sugar or oil.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon12-inch skilletA broad hot surface browns pressed tofu in one layer instead of steaming crowded cubes.See current options →
Compare on AmazonFine-mesh colanderDrain cabbage, sprouts and beans thoroughly so residual blanching water cannot thin the peanut sauce.See current options →
Compare on Amazon2-quart saucepanGentle, even heat makes it easier to whisk the peanut-coconut sauce smooth without boiling or splitting it.See current options →
Swaps & notes
Easy swaps
- Use 12 ounces pan-seared tempeh instead of tofu; steam it for 10 minutes first if you prefer a milder flavor.
- Sunflower-seed butter can replace peanut butter for a peanut-free platter, though the flavor will be less traditional; verify every condiment and cracker for allergens.
- Broccoli florets or carrots can replace green beans, but blanch each separately just until crisp-tender.
Cook notes
- Natural peanut butter should list peanuts and salt rather than added sweeteners; stir the jar thoroughly before measuring.
- Traditional crackers may contain shrimp. Choose clearly labeled shrimp-free rice crackers when serving vegetarians or anyone with shellfish allergy.
- Drain blanched vegetables well so water does not dilute the peanut sauce on the platter.
- The platter is designed to be mild. Sambal belongs at the table, where each diner controls the heat.
- For meal prep, assemble individual dry component boxes and pack sauce and crackers in separate containers.
Storage
Refrigerate vegetables, tofu, eggs and sauce in separate airtight containers for up to 4 days. Reheat tofu and sauce separately to 165°F and serve with cool or room-temperature vegetables. Do not freeze the assembled salad; the vegetables and eggs lose texture.
Questions
Is gado-gado served hot or cold?
It is often a mix of temperatures: warm potatoes, tofu and peanut sauce with cool cucumber and room-temperature blanched vegetables. The contrast is part of its appeal.
Why did my peanut sauce split?
High heat can force out the oil. Warm it gently while whisking and add hot water a tablespoon at a time. If it separates, remove from heat and whisk in another splash of hot water.
Can I make the whole platter ahead?
Prepare every component up to two days ahead, but store them separately. Rewarm the sauce and tofu, then arrange just before serving so lettuce and crackers remain crisp.
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Indonesian-Style Gado-Gado with Tofu, Eggs & Peanut Sauce
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1. Cook the potatoes and eggsPlace potatoes in a saucepan, cover with cold salted water and bring to a boil. Lower to a simmer and cook 10 to 12 minutes until tender but intact; drain. In a second pan, cover eggs with water, bring to a boil, cover, remove from heat and stand 11 minutes. Chill in ice water, peel and quarter; fully cooked eggs should reach 160°F.
2. Blanch the vegetablesBring a large pot of salted water to a boil and prepare ice water. Blanch green beans for 3 minutes, then cabbage for 1 minute and bean sprouts for 30 seconds, transferring each to ice water. Drain very thoroughly and keep the vegetables separate.
3. Brown the tofuCut pressed tofu into 1-inch cubes and pat dry. Heat neutral oil in a wide skillet over medium-high and cook tofu 8 to 10 minutes, turning, until golden on several sides. Season with 1/2 teaspoon salt and transfer to a rack or plate.
4. Cook the peanut sauceIn a saucepan over medium-low, whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, tamarind, garlic and ginger until smooth and steaming, 4 to 5 minutes. Add hot water gradually until thick but pourable. Do not boil hard or the sauce may split.
5. Arrange the platterLine a broad platter with lettuce. Arrange potatoes, green beans, cabbage, sprouts, cucumber, tofu and egg wedges in visible groups, echoing the abundant photographed presentation. Keep crackers dry at the edge.
6. Dress and serveSpoon some warm peanut sauce over the center and pass the rest at the table so crisp components stay distinct. Serve immediately with optional crackers, lime and sambal; the base sauce is mild and heat is added individually.