Malaysian Gado Gado (Vegetable Salad with Peanut Sauce)
Gently simmered tofu, green cabbage and cucumber, with a kick of chilli.
40 min · Serves 4 · Medium
Ingredients
Peanut sauce
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- medium
- 1
Skin the potatoes and dice. Parboil green beans and cut in 1" lengths. Slice cabbage in small squares. Bring to boil(don’t overcook),you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.
- 2
To make Peanut Sauce:. Saute chopped onion in oil. Add chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
