Step 1

Boil the potatoes until fork tender. Peel the skin and cut into bite-size pieces. C. Place the eggs in a water and bring to a boil. Turn off the heat and cover and let it sit for 10 minutes. Drain off water and submerge in cold water and peel when the eggs are cool (easier to peel)

Step 2

While potatoes are cooking, preheat about 1 Tbsp of oil in a large non-stick skillet. Add in the cubed tofu and pan-fried until golden brown on all sides. Set aside

Step 3

Place the aromatics in a food processor and finely chopped them. Preheat about 1 Tbsp of cooking oil in a saucepan. Stir fry the ground aromatics for about 5 minutes or until fragrant. Add all the gado gado sauce ingredients and the herbs

Step 4

Bring to a gentle simmer. Do not boil or the coconut milk will turn frothy and break. Let it simmer for another 5 minutes.Have a taste. It should be more at the sweet side. Add more palm sugar/coconut sugar if needed.

Step 5

Arrange the cabbage/lettuce on a large serving platter. Topped with bean sprouts, green beans, tomatoes, potato cubes, tofu cubes, and slices of hard-boiled eggs. Pour the dressing on top of the salad right before serving. Garnish with fried shallots crisp and some crackers if you want to