Gado Gado

Serves 6


Ingredients:

2 carrots, cut into thick strips
100g snake beans, cut into short lengths, or green beans
2 tbsp peanut oil
250g firm tofu, cut into cubes
100g baby English spinach leaves
2 Lebanese cucumbers, cut into thick strips
1 large red capsicum, cut into thick strips
100g bean sprouts
6 hard-boiled eggs, to serve

Peanut Sauce:
1 tbsp peanut oil
1 onion, finely chopped
¾ cup (185g) crunchy peanut butter
¼ cup (60ml) kecap manis
1 tbsp ground coriander
2 tsp chilli sauce
¾ cup (185ml) coconut cream
1 tsp grated palm sugar
1 tbsp lemon juice


Method:

1. Blanch the carrots and beans separately in boiling water, remove and plunge into iced water. Drain well and set aside.
2. Heat the oil in a non-stick frying pan and cook the tofu in batches until crisp and golden brown. Drain.
3. To serve, arrange the vegetables on a plate. Shell and quarter the hard-boiled eggs and arrange them in the centre. Serve with the peanut sauce.

Nutrition per serve:
Protein 15g;
Fat 35g;
Carbohydrate 20g;
Dietary Fibre 7g;
Cholesterol 0mg;
1790 kj (425 cal)