Gado Gado with Sambal Kacang is a traditional Indonesian recipe for a classic vegetarian salad of tofu, mixed vegetables and rice in a sambal kacang dressing with pea shoots and hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Gado Gado with Sambal Kacang.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
270g firm tofu
2 tbsp dark soy sauce
2 tbsp groundnut oil
1 large red onion, sliced
1 head of cauliflower, separated into florets
1 head of broccoli, separated into florets
4 carrots, scraped and sliced
250g french beans, trimmed
300g mangetout (snow peas)
pea shoots or beansprouts, to garnish
1/2 cucumber, sliced
2 hard-boiled eggs, peeled and quartered
150g brown rice
For the Gado Gado: place the tofu in a shallow bowl, sit a small plate on top and weight the plate down with a large tin. Set aside to press for 20 minutes. After this time drain off any excess liquid then cut the tofu into cubes.
Place the cubes in a bowl and toss with the soy sauce then set aside to marinate for 20 minutes, turning then occasionally.
Heat half the oil in a wok over medium-high heat. Add the onion slices and fry for 5 minutes then reduce the heat to low and cook the onions gently, stirring occasionally, for a further 20 minutes.
Heat the remaining oil in another wok then add the marinated tofu and fry for about 3 minutes, or until golden brown all over. Remove from the wok and set aside to keep warm.
Bring a pan of lightly-salted water to a boil then add the carrot slices and cook for 2 minutes before adding the cauliflower and cooking for 2 minutes more. Now add he broccoli and cook for a further 2 minutes before adding the mangetout and green beans. Cook for 1 minute further then drain the vegetables in a colander.
Add the sambak kacang to a pan and heat until bubbling (add a little water if it seems too thick). Arrange the tofu on six plates and spoon over the rice, onions and vegetables. Spoon over the sauce, garnish with pea shoots (or beansprouts), sliced cucumber and eggs then serve.
Click on the image, above to submit to Pinterest.