Nut-Free Gado Gado
Experience a fresh twist on the traditional Indonesian salad with this Nut-Free Gado Gado recipe! Perfectly suited for those with nut allergies, this dish replaces the classic peanut sauce with a creamy coconut milk dressing infused with tamarind, ginger, and lime for a tangy, rich flavor. A colorful mix of blanched green beans, crunchy cabbage, crisp carrots, and bean sprouts is paired with golden pan-fried tofu, hard-boiled eggs, and refreshing cucumber slices, creating a harmonious blend of textures and vibrant nutrients. Finished with toasted sesame seeds instead of peanuts, this nut-free variation is a crowd-pleasing meal that's both allergen-friendly and authentically delicious. Quick to prepare and ideal for sharing, it's a healthy, family-friendly dish that will take your taste buds on a flavorful journey.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil
- 150 grams Green beans
- 2 medium Carrots
- 200 grams Cabbage
- 100 grams Bean sprouts
- 1 medium Cucumber
- 2 large Eggs
- 200 ml Coconut milk
- 2 cloves Garlic cloves
- 1 inch piece Ginger
- 1 tablespoon Tamarind paste
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 whole Lime
- 1 whole Bird's eye chili
- 2 tablespoons Sesame seeds
Instructions
Start by draining the tofu and wrapping it in a clean kitchen towel. Place a heavy object on top to press out excess water. Let it sit for about 10 minutes, then cut into bite-sized cubes.
In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, add the tofu cubes and season with salt. Fry until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.
Trim the green beans and cut them into 2-inch pieces. Peel the carrots and slice them into thin rounds. Chop the cabbage into bite-sized pieces.
Bring a pot of water to a boil and blanch the green beans and carrots for about 3-4 minutes until tender-crisp. Remove from the water and set aside.
Blanch the cabbage for 2 minutes in the same boiling water. Remove and set aside.
In a separate pot, bring water to a boil, gently add the eggs and boil for 8-9 minutes for hard-boiled. Remove, cool under running water, peel, and cut into halves.
In a small saucepan, combine coconut milk, minced garlic, grated ginger, tamarind paste, soy sauce, brown sugar, juice from the lime, and finely chopped bird's eye chili. Cook over medium heat for 4-5 minutes, stirring occasionally, until slightly thickened. Set aside to cool slightly.
In a dry pan over medium heat, toast sesame seeds until golden and aromatic, about 2-3 minutes.
Arrange blanched vegetables, bean sprouts, cucumber slices, and fried tofu on a large serving platter. Add the halved eggs.
Pour the warm sauce over the salad and sprinkle with toasted sesame seeds.
Serve the Gado Gado immediately, mixing well to combine the flavors before eating.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 21.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 70.0 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 680 mg | 52% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2585 mg | 55% | |
*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.
