Indonesian gado gado
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This classic south-east Asian salad features a medley of raw and cooked ingredients and a creamy coconut dressing.
Ingredients
Peanut oil
1 tbs
Firm tofu
300 g, drained, cut into 1cm cubes
Oil spray
1 x 3 second spray(s)
Garlic
1 clove(s), crushed
Curry powder
1½ tbs, mild
Light canned coconut milk
80 ml, (1/3 cup)
Green string beans
100 g, trimmed
Chinese cabbage (wombok)
300 g, shredded
Carrot(s)
2 medium, cut into matchsticks
Green shallot(s)
2 individual, thinly sliced
Lebanese cucumber
1 medium, thinly sliced
Boiled egg(s)
4 medium, peeled, quartered
Salted roasted peanuts
45 g, coarsely chopped
Instructions
1
Heat oil in a large wok or frying pan over high heat. Stir-fry tofu, in batches, for 2 minutes or until golden. Transfer to a large serving platter.
2
Lightly spray a small non-stick frying pan with oil and heat over low heat. Cook garlic and curry powder, stirring, for 30 seconds or until fragrant. Remove from the heat and stir in the coconut milk.
3
Boil, steam or microwave beans until just tender. Refresh under cold water and drain. Add beans, cabbage, carrot, shallot, cucumber and eggs to the tofu and gently toss to combine. Serve sprinkled with peanuts and drizzled with the coconut milk dressing.
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