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Name: Gado Gado
Prep time: 28 min
Total time: 55 min
Yield: 4 servings
Ingredients: 15 ml sunflower oil; 3 cloves garlic, finely minced; 1 red bird's eye chilli, finely minced; 260 g smooth unsweetened peanut butter; 200 ml full-fat coconut milk; 120 ml water; 30 ml light soy sauce; 20 ml fresh lime juice; 15 ml maple syrup; 3 g fine salt; 1.5 l water, for boiling and blanching (discard after cooking); 2 g fine salt, for the boiling water; 4 large eggs; 200 g baby potatoes, halved; 150 g green beans, trimmed and halved; 200 g green cabbage, thinly sliced into 5 mm ribbons; 150 g bean sprouts; 200 g firm tofu, cut into 2 cm cubes; 30 ml sunflower oil, for frying tofu; 200 g cucumber, sliced into 5 mm rounds; 10 g crispy fried shallots; 4 wedges lime; 32 g vegetarian prawn-style crackers (about 4 crackers)

Gado Gado

Blanched vegetables, crisp tofu and eggs with a creamy coconut peanut sauce.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Gado Gado

Blanched vegetables, crisp tofu and eggs with a creamy coconut peanut sauce.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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