Fresh, crunchy peanuty and less than 30 minutes…
Pretty as a picture and one to make when you want to impress your friends as it just looks so beautiful. It also tastes fresh, asian, delightful!
Gado-Gado literally means ‘mix mix’ in Indonesian and that is exactly what you do with this dish – present it in a beautiful manner, then toss it all up with the peanut satay sauce.
I love the freshness of this dish. Traditionally, it should really be mixed with the simple peanut satay sauce before serving, but I like to serve with the simple peanut satay sauce on the side allowing people to put on as much or as little as they like. Also, I serve it with freshly cut limes (from my garden), which provide a beautiful acidity that cuts through the creaminess of the simple peanut satay sauce. If you don’t have fresh limes handy, or they are extortionately priced, then go for lemons, you really just need that pop of acidity, so it’s fine to use either.
Firm tofu is a must with this dish. You will be lightly frying the tofu and it just won’t work well unless you buy a firm tofu. You also want to pat the tofu dry before frying it to make sure that all the liquid is out of it. I sometimes wrap it in a tea towel and place a very heavy plate on top of it for about 5 minutes. You can also use a tempeh if you prefer, instead of tofu, but I do recommend marinating it in the simple peanut satay sauce before you cook it, tempeh can be pretty bland unless it’s marinated!
I think this is such a beautiful dish, I hope you love it.
- 5 small potatoes
- 4 free range eggs (leave off if making vegan)
- 300 g firm tofu
- 1 tsp sesame oil (can sub peanut oil or another cooking oil)
- 1 small cabbage
- ¼ cup pumpkin seeds, toasted
- ¼ cup sesame seeds, toasted
- ½ cucumber cut into large chunks
- 2 handfuls bean sprouts
- 1 bunch coriander, chopped
- 2 limes cut in half for serving
- 200 g edamame beans (can be frozen but defrost before using)
- For the simple peanut satay sauce:
- Scrub the potatoes and cook in salted water until just tender. Cut into quarters.
- If your seeds are not toasted then you can toast them yourself by adding them to a pan over a medium heat and dry frying until they give off an aroma. Remove them off the heat and put on a plate to cool until needed.
- Boil eggs until just soft. (leave off if making vegan)
- Pat the tofu dry so that there is no liquid on it.
- Cut tofu into medium sized cubes and fry in sesame oil until golden brown.
- Finely shred cabbage and cut the green beans in half. Put these, bean sprouts, edamame beans in a bowl and pour boiling water over leaving for a minute. Drain.
- Lightly heat the simple peanut satay sauce.
- Arrange the vegetables on a platter and pour the simple peanut satay sauce over top. Mix everything together.
- Sprinkle the seeds over the top to serve and add fresh, chopped coriander.