Gado Gado with Raisins
Lightly cooked vegetables, tofu and raisins covered with a spicy Indonesian peanut sauce.
- Serving Size: 3/4 cup
- 1/2 cup water
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 large clove garlic, sliced
- Dash of ground red pepper
- 4 carrots, cut diagonally into 1/4-inch slices
- 1/2 cup bean sprouts
- 1/2 head butter lettuce
- 1 cucumber, cut into 1/8-inch slices
- 1 fresh ripe pear, cut into thin wedges
- 1/4 pound tofu, well drained and cut into 3/4-inch cubes
- 1 lemon
- 1 cup California raisins
Combine all ingredients for dressing together in a blender. Whirl until smooth. Turn into saucepan and heat gently till bubbling; simmer 1 to 2 minutes until it thickens slightly. Cool completely.
Steam carrots 6 to 8 minutes, just until tender. Rinse in cold water and drain. Pour boiling water over bean sprouts and drain well. Line platter with lettuce leaves. Arrange overlapping cucumber slices around one edge of platter. Arrange carrot slices, pears and tofu in separate rows below. Pile bean sprouts in center. Squeeze lemon over pears. Sprinkle raisins over all and serve with dressing for dipping.
Note: Cooked, cubed chicken may be substituted for the tofu.
Nutrition Facts Per Serving
Calories 160 (26% from fat); Total Fat 5g (sat 1g, mono 2g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 5g; Carbohydrate 26g; (Dietary Fiber 3g; Sugars 22g; ); Iron 1mg; Sodium 200mg; Calcium 43mg; Potassium 378mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.