Low Sodium Gado Gado
Indulge in the vibrant flavors of Indonesia with this heart-healthy, **Low Sodium Gado Gado** recipe, a refreshing twist on the traditional classic. Packed with an array of fresh, colorful vegetables like green beans, carrots, and crunchy bean sprouts, this dish is as nutritious as it is delicious. The creamy, aromatic peanut sauce—made from unsalted peanut butter, light coconut milk, and a hint of tamarind—brings a tangy, slightly sweet, and spicy touch without the extra salt. Golden pan-fried tofu adds a satisfying protein boost, while a sprinkle of crushed roasted peanuts provides a delightful crunch. Perfect as a light meal or a unique appetizer, this low-sodium version of Gado Gado proves that bold, authentic flavors can be healthy and guilt-free.
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Recipe Information
Ingredients
- 200 grams Green beans
- 2 medium Carrots, sliced into thin sticks
- 200 grams Cabbage, shredded
- 250 grams Tofu, firm, cubed
- 1 medium Cucumber, thinly sliced
- 100 grams Bean sprouts, rinsed
- 100 grams Peanut butter, unsalted
- 120 ml Coconut milk, light
- 1 tablespoon Tamarind paste
- 2 tablespoons Lime juice
- 2 cloves Garlic, minced
- 1 small Red chili, deseeded and chopped
- 1 tablespoon Palm sugar, grated
- 2 tablespoons Unsalted roasted peanuts, crushed
- 120 ml Water
- 2 tablespoons Vegetable oil
- 100 grams Lettuce, optional, torn into pieces
Instructions
In a medium saucepan, bring water to a boil. Blanch the green beans for about 2-3 minutes until tender-crisp, then remove and set aside.
Using the same water, blanch the sliced cabbage for about 1-2 minutes until it slightly softens, then remove and set aside.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and pan-fry until all sides are golden brown, about 5-7 minutes. Remove and set aside.
To prepare the peanut sauce, heat the remaining tablespoon of vegetable oil in a small pan. Add minced garlic and chopped red chili, sauté for about 1 minute until fragrant.
In a mixing bowl, combine peanut butter, coconut milk, tamarind paste, lime juice, and palm sugar. Mix in the sautéed garlic and chili.
Gradually add water to the peanut mixture, stirring continuously until the sauce reaches a smooth, thick consistency. Adjust the thickness by adding more water if necessary.
To assemble the Gado Gado, arrange the blanched green beans, cabbage, sliced carrots, bean sprouts, cucumber, lettuce (if using), and fried tofu on a large serving platter.
Drizzle the prepared peanut sauce generously over the vegetables and tofu.
Sprinkle crushed unsalted roasted peanuts on top for an extra crunch.
Serve immediately and enjoy the vibrant, flavorful, and low sodium Gado Gado.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 63.5 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2150 mg | 165% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3548 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
