GADO GADO – TOFU & VEGETABLES IN PEANUT-LIME SAUCE - Cuisine Magazine - From New Zealand to the Worl

Name: GADO GADO – TOFU & VEGETABLES IN PEANUT-LIME SAUCE - Cuisine Magazine - From New Zealand to the Worl
Ingredients: olive or peanut oil, to shallow-fry; 1 bunch Asian greens, trimmed (or equivalent amount of your favourite green such as broccoli, broccolini, silverbeet or kale); 200g mung bean sprouts; 1 x 300g packet tofu, cubed and fried in a little oil until golden; 500g baby potatoes, boiled until tender; hard-boiled eggs, cassava chips, fried shallots and coriander leaves, to serve; FOR THE PEANUT-LIME SAUCE; 1 cup unsalted blanched peanuts, lightly roasted (or 1 cup natural crunchy peanut butter); 2 cloves garlic; 1 long red chilli, de-seeded and finely chopped; 1⁄2 teaspoon fine sea salt; 1 tablespoon coconut sugar; 2 tablespoons kecap manis (gluten free if needed); juice of 1 lime; 2-4 tablespoons water

www.cuisine.co.nz

Indonesian classic gado gado—tofu and vegetables in a peanut-lime sauce, served family-style for easy mixing. Perfect for balancing flavors and textures.

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Ingredients

olive or peanut oil, to shallow-fry
1 bunch Asian greens, trimmed (or equivalent amount of your favourite green such as broccoli, broccolini, silverbeet or kale)
200g mung bean sprouts
1 x 300g packet tofu, cubed and fried in a little oil until golden
500g baby potatoes, boiled until tender
hard-boiled eggs, cassava chips, fried shallots and coriander leaves, to serve
FOR THE PEANUT-LIME SAUCE
1 cup unsalted blanched peanuts, lightly roasted (or 1 cup natural crunchy peanut butter)
2 cloves garlic
1 long red chilli, de-seeded and finely chopped
1⁄2 teaspoon fine sea salt
1 tablespoon coconut sugar
2 tablespoons kecap manis (gluten free if needed)
juice of 1 lime
2-4 tablespoons water