Veggie Foodie

Ingredients:

• Assorted vegetables such as cabbage, cauliflower, broccoli, carrot, beansprouts, etc. – 1/2 cup each
• Root vegetables such as potato, yam and sweet potatoes – 1/2 cup each
• Tofu, extra firm – 16 oz
• Cucumber and pineapple pieces (optional)
• 2 tsp peanut or some other vegetable oil
• 1-2 tsp salt

Method:

1. Blanch the vegetables individually in mildly salted water to desired softness. Do not make them too soft… for Gado-gado, you want your vegetables to have some crunch / bite!
2. Wrap the tofu block in a paper napkin and gently squeeze out water. Then cut them into bite size pieces.
3. Peel the potato, yam, sweet potato and cut into medium size pieces.
4. Put a wide pan on medium heat, add 1 tsp oil and sauté the tofu pieces, flipping them so that they are lightly golden on all the sides. You can add a pinch of salt (½ tsp) while sauteing.
5. Once the tofu is done, take it out and put aside
6. To the pan, add 1 tsp oil and sauté the potato, yam and sweet potato covered. Typically it takes 4-5 minutes to cook so that they are soft on the inside and crispy on the outside. Flip / toss the pieces a few times so that they do not stick and burn. Once done, take them out and put them aside.
7. To prepare gado-gado salad, take a wide serving plate and layer the blanched vegetables. On top of that, add sauteed potatoes, yam / sweet potato and tofu. Then layer the cucumber and pineapple pieces on top (optional).
8. Generously drizzle the peanut sauce and eat fresh!

Peanut sauce

• 3 tbsp oil
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• 1 inch ginger, grated
• 2 tsp red chili powder
• 4-5 tbsp peanut butter
• 2-3 tsp soy sauce
• 1-2 tsp toasted sesame oil
• 2 tsp fresh lime juice
• 200 ml coconut milk
• 1-2 tbsp maple syrup
• 1 tsp salt or to taste

How to make:

1. Heat the oil in a pan (medium heat).
2. Sauté shallot, garlic and ginger for a couple of minutes.
3. Add red chili powder, soy sauce and sauté for 30 seconds.
4. Add peanut butter, sesame oil and mix well.
5. Slowly pour in coconut milk and blend well.
6. Add maple syrup, lime juice and salt, mix well and bring to a boil.
7. Turn off the heat and let the gado-gado sauce cool down a bit before pouring it on your salad.

Alternatively you can make the sauce using readymade packages available in Asian grocery stores.

Servings: 8-10