Fry the tofu in a little oil for about 15 minutes, until golden. Soft-boil the eggs for 6 minutes and peel under cold water. Bring a large pan of water to the boil. First add the beans. After 1½ minutes add the bok choy, water spinach and spinach. After half a minute more, add the cabbage and beansprouts and immediately turn off the heat. Let pressed tofu sit for 20-30 minutes. Cut tofu into cubes or triangles. In a square or rectangular bowl, mix marinade from soy, rice vinegar, hot sauce and water. Soak tofu slices in marinade, covered with plastic wrap or lid, overnight (or at least a few hours). Preheat a large non-stick pan to medium heat. Ingredients. 1 tbsp salt. 1 tsp sugar. ½ head cabbage. 12 green beans, trimmed. 2 cups raw bean sprouts, washed. 1 Lebanese cucumber, sliced into rounds Quarter them and place in a large bowl. Make the Gado Gado sauce (dressing) by simply blending half the coconut milk, with the peanut butter and chili together. Then heat in a saucepan with the remaining coconut milk, bring to the boil then reduce to a nice sauce. Place all the other ingredients into the bowl, toss and pour over the dressing. The gado gado salad is an Indonesian traditional dish made with vegetables, eggs and peanut sauce. Learn how to made this tasty salad from this cool regional cooking game! Follow the step by step directions that will be provided to you in order to virtually cook this recipe. For the Indonesian Gado Gado Salad: Mix shrimp, 1 of the egg whites, 1 teaspoon garlic powder, 1/2teaspoon ground ginger, and 1/2 teaspoon crushed red pepper in small bowl until blended. Gently stir in cilantro and green onion. Spread shrimp mixture evenly among 3 slices of bread. Top each with a second slice of bread to make 3 sandwiches. wrMw0c.

gado gado salad ingredients