Gado-gado - Recipes - Food & Drink - The Independent Every time I have this salad I'm reminded of how good it is. Use any leftover dressing to make satay chicken or beef skewers. 2 tbsp light-flavoured oil 200g/7oz firm tofu, cut into large cubes 350g/11½oz potatoes, peeled and cut into small chunks 150g/5oz French beans, trimmed and halved in length 150g/5oz Chinese cabbage, shredded Handful beansprouts 2 eggs, hard-boiled and quartered 2 tbsp crispy shallots For the peanut dressing 75g/3oz unsalted toasted peanuts 1 tbsp light-flavoured oil 2 shallots, finely chopped 2 garlic cloves, crushed 1 tbsp sambal oelek 1 tbsp light soft brown sugar 1 tbsp tamarind paste 100ml/3½fl oz coconut milk Juice ½ lime For the dressing, grind the peanuts in a food processor and set aside. Heat the oil in a frying pan over a medium heat. Fry the shallots, garlic and sambal oelek for 5 minutes. Add the sugar, tamarind paste, ground peanuts, coconut milk and 100ml/3½fl oz water. Bring to the boil, then simmer for 5 minutes, or until thick like peanut butter. Stir in the lime juice and set aside. Now heat a wok or deep frying pan over a medium-high heat and add the oil. Stir-fry the tofu for 3 to 4 minutes until golden-brown all over. Transfer to a plate and cut the cubes in half. Cook the potatoes in salted boiling water for 10 minutes. Add the beans and, after 2 minutes, the cabbage and beansprouts. Cook for 30 seconds and drain thoroughly. Toss into a large platter with the tofu. Top with the eggs and crispy shallots. Drizzle with the dressing and serve.