Gado Gado

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Gado Gado

 

 

3 large (900 g) (31 3/4 oz) sebago potatoes, peeled, halved,

thickly sliced

3 medium carrots, peeled, cut into 4 cm (1 1/4 " ) pieces

200 g (7 oz) green beans, trimmed

1 bunch broccolini, roughly chopped

1/4 cabbage, roughly chopped

200 g (7 oz) peanut satay tofu, cubed (see Note)

steamed rice, to serve

 

Peanut Sauce:

 

1 tablespoon (4 tsp) vegetable oil

1 small brown (yellow) onion, finely chopped

2 garlic cloves, crushed

2 small red chillies, deseeded, chopped

1/2 cup crunchy peanut butter

1 cup light coconut milk

2 tablespoons (8 tsp) GF soy sauce

 

 

1. Cook potatoes and carrots in a large saucepan of boiling water for

10 minutes or until tender. Using a slotted spoon, remove vegetables

to a plate.

 

2. Add beans and broccolini to pan. Cook for 4 minutes or until just

tender and bright green. Add cabbage. Cook for 1 minute. Drain. Rinse

under cold water. Place vegetables and tofu on a platter.

 

3. Make peanut sauce: Heat oil in a small saucepan over medium heat.

Add onion, garlic and chilli. Cook, stirring, for 3 to 4 minutes or

until onion is tender. Add peanut butter, coconut milk and soy

sauce. Cook, stirring, for 3 minutes or until mixture is smooth and

heated through.

 

4. Serve vegetable mixture with peanut sauce and rice.

 

 

 

NOTE: If you can't find GF vegan satay tofu simply marinate some tofu

cubes in a little satay sauce for several hours or more.

 

 

 

Serves 6.