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Gado Gado
By Andy | February 28, 2009
Gado Gado
Serves 6
Prep time : 12 minutes
Cooking time : 25 minutes
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Ingredients
3 large sebago potatoes, peeled, halved, sliced thickly.
3 medium carrots, peeled, cut into 3cm pieces.
200 grams green beans.
1 bunch broccolini, chopped roughly.
1/4 cabbage, chopped roughly.
200 grams tofu.
1 tablespoon vegetable oil.
1 small onion, chopped finely.
2 cloves garlic, crushed.
2 small red chilies, deseeded, chopped.
1/2 cup crunchy peanut butter.
1 cup light coconut milk.
2 tablespoons soy sauce.
Steamed basmati rice, to serve.
Method
Cook carrots and potatoes in a large saucepan of boiling salted water, for about 10 minutes.
When tender, remove to a plate.
Add broccolini and green beans to the saucepan and cook for 4 minutes, until just tender.
Add cabbage and cook for a further 60 seconds.
Drain and rinse under cold water.
Arrange vegetables and tofu on a serving platter.
Place a small saucepan over medium heat and add the oil.
Add onion, chili and garlic, and cook stirring for 3 to 4 minutes, until the onion is opaque and tender.
Add the peanut butter, coconut milk and soy sauce and cook stirring for 3 minutes until the sauce is smooth and heated through.
Serving
Serve vegetables hot with sauce and steamed rice.
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Topics: Vegetarian | No Comments »
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