Honeymoon Gado Gado

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OcadoLife

4 serving

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

This Honeymoon Gado Gado is from cook and food writer Georgina Hayden, who named it in honour of her honeymoon in Bali, where she and her husband discovered the dish. She says, “This Indonesian salad – which translates to ‘mix mix’ – has an incredible peanut sauce, which I’ve made here using peanut butter rather than peanuts, as it’s a good way to use up ends of jars. It’s simple, fresh and really versatile, as you can use whatever veg you have handy.” This recipe makes plenty of sauce – store leftovers in the fridge for up to 1 week. Looking for more vegetarian recipes? Look no further.

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Ingredients Method

Ingredients

3 tbsp groundnut oil, plus 1 tsp
1 shallot (approx. 80g), chopped
6 garlic cloves, crushed or grated
4 birdseye chillies, chopped
250g dark roast peanut butter
3 tbsp kecap manis
1 tbsp light soy sauce, plus extra to taste
1 lime, juiced, plus extra juice to taste
150g beansprouts
125g baby corn, halved lengthways
280g extra-firm tofu, cut into 2cm cubes
200g green beans
150g broccoli florets or Tenderstem broccoli
100g cucumber, chopped
100g radishes, quartered
½ chinese leaf cabbage, shredded
2 handfuls vegan prawn crackers (optional)
2 tbsp crispy fried onions (optional)

Method

Step 1

Begin by making the peanut sauce: heat 1 tbsp of the oil in a medium frying pan over a high heat. Add the shallot and fry for 2 mins or until starting to soften. Stir in the garlic, followed by the chilli and cook for 2-3 mins more, stirring constantly, until golden.

Step 2

Transfer to a small blender with the peanut butter, kecap manis, soy sauce and lime juice and blitz until combined. Add 100ml just-boiled water and blend until incorporated and smooth. Taste and adjust the seasoning with more lime or soy as required, then transfer to a bowl. Gradually stir in a little more water to bring the sauce to the desired consistency.

Step 3

Wipe the pan clean and return to a medium-high heat with the 1 tsp oil. Fry the beansprouts for 3 mins, stirring, then transfer to a plate lined with kitchen towel. Fry the baby corn for 3 mins too, and place on the other half of the plate.

Step 4

Heat the remaining 2 tbsp oil in the pan, add the tofu cubes and fry for 4 mins on each side until golden. Transfer to another towel-lined plate to drain; sprinkle with a little sea salt.

Step 5

Meanwhile, blanch the green beans in a medium pan of salted water for 2-3 mins, then remove with tongs or a slotted spoon and place on another towel-lined plate. Repeat for the broccoli. (You want the vegetables to be dry to soak up the sauce.)

Step 6

Assemble the cooked and raw veg in a bowl with the tofu. Toss through the peanut sauce to coat everything, and serve with prawn crackers and crispy onion, if liked. Leftover sauce will keep for 1 week in an airtight container in the fridge.