Indonesian Spicy Gado-Gado Wraps
These wraps are a street food-inspired dish blending fresh vegetables, tofu, and a spicy peanut dressing, perfect for lunch or dinner!
Preparation
Get these tasks done before you start cooking.
Marinating the Tofu
- 1
Combine marinade
In a bowl, combine soy sauce, lime juice, and sesame oil.
- 2
Toss tofu
Toss the tofu cubes in the marinade and let sit for 20 minutes.
- 3
Drain tofu
Drain and pat dry before cooking.
Tip: Make sure the tofu is well-drained to ensure proper browning.
Preparing the Peanut Dressing
- 1
Blend ingredients
Blend roasted peanuts, soy sauce, lime juice, garlic, and red chilies until smooth.
- 2
Add coconut milk and sugar
Add coconut milk and palm sugar; blend again until creamy.
- 3
Adjust seasoning
Adjust seasoning and heat with extra chilies as desired.
Tip: Refrigerate the peanut dressing for an hour to enhance the flavors.
How to Make Indonesian Spicy Gado-Gado Wraps
Total time: 1 h 47 min · Yields 4 servings
- 1
Sautéing Tofu
Heat a non-stick pan over medium heat and brown tofu on all sides.
- 2
Tossing Vegetables
In a large bowl, toss cucumber, carrots, bean sprouts, and cabbage.
- 3
Combining Wraps
Place sliced boiled eggs, sautéed tofu, and tossed veggies on each wrap.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Can I make the peanut dressing ahead?
Yes, the dressing can be made up to 3 days in advance and stored in the fridge.
Is there a substitute for tofu?
You can use tempeh or grilled chicken as a protein substitute.
Can I use a different type of wrap?
Yes, rice paper or lettuce leaves can be used for a gluten-free option.
How can I adjust the spice level?
Adjust the number of red chilies in the peanut dressing to suit your spice preference.
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