Gado Gado
Ready In: 35 mins
Serves: 6-8
Ingredients
- 6 new potatoes
- 2 carrots, cut into batons
- 250 g snake beans, cut into 10 cm lengths
- 2 tablespoons peanut oil
- 250 g firm tofu, cubed
- 100 g baby spinach leaves
- 2 lebanese cucumbers, cut into thick strips
- 100 g bean sprouts
- 5 eggs, hard boiled
Directions
- Cook potatoes in boiling water until tender.
- Drain, cool slightly, then cut into quarters.
- Cook carrots and beans separately until just ender.
- Drain, plunge into iced water, then drain thoroughly.
- Heat oil in nonstick frying pan and cook tofu all over in batches until crisp.
- Drain on crumpled paper towels.
- Arrange vegetables and tofu on plate, cut eggs in half and place in centre around bowl of peanut sauce.
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