Gado-gado with peanut sauce

Vegetables, tofu and warm nut sauce in one bowl.

40 min · 4 servings

Ingredients

• Peeled potatoes - 300 g
• Spinach - 200 g
• Cucumber – 200 g
• Firm tofu – 250 g
• Eggs - 2 pcs.
• Roasted peanuts without salt and sauce shells - 90 g
• Roasted peanuts without salt and shells for serving - 20 g
• Coconut milk - 160 g
• Water for sauce - 140 g
• Red curry paste – 15 g
• Soy sauce - 15 g
• Sugar - 10 g
• Lime juice - 25 g
• Garlic – 5 g
• Sunflower oil - 20 g

How to cook

1. Boil the potatoes and eggs until tender, and stir in the spinach. Slice the cucumber.
2. Grind the peanuts for the sauce into a paste. Combine with coconut milk, water, curry, garlic, soy sauce, sugar and lime. Warm up for 5 minutes.
3. Fry the tofu cubes in oil. Arrange vegetables, tofu and egg halves, top with sauce and sprinkle with peanuts to serve.

Vostok Food's own presentation: whole peanut sauce, a simplified set of vegetables, no shrimp chips; soy sauce with sugar instead of kecap manis.

Source: Nagi Maehashi — Gado Gado, RecipeTin Eats · Author's source; Vostok Food's own statement