Gado-Gado with Golden Tofu

• 300 gpotatoes, cut into 2 cm chunks
• 150 gsavoy cabbage, cut into broad ribbons
• 120 ggreen beans, trimmed and halved
• 2medium eggs
• 200 gfirm tofu, drained, patted dry and cut into 2 cm pieces
• 15 mlrapeseed oil
• 120 gcucumber, cut into irregular bite-sized pieces
• Fine salt, to taste
• 45 gsmooth peanut butter
• 15 mllight soy sauce
• 25 mllime juice
• 8 gsoft brown sugar
• 4 ggarlic, finely grated
• 10 gred chilli, finely chopped
• 80 mlwater

Method

1. 1Put the potatoes in a large saucepan and cover generously with cold water. Add a pinch of salt, bring to the boil and simmer for 12–15 minutes until tender. Lower the eggs carefully into the gently simmering water for the final 9 minutes.
2. 2While the potatoes cook, heat the rapeseed oil in a 26 cm frying pan over a medium-high heat. Add the dry tofu in one layer and cook for 8–10 minutes, turning occasionally, until several faces are golden. Transfer to a plate and turn the heat off.
3. 3Lift the cooked eggs into a bowl of cold water and scoop the tender potatoes into a large bowl. Keep the potato water simmering. Add the green beans for 4 minutes, then add the cabbage and cook for another 2 minutes until both are tender with a little bite.
4. 4Drain the vegetables well and add them to the potatoes. Let steam escape while you make the dressing; trapped water would thin the peanut sauce.
5. 5Put the peanut butter, soy sauce, brown sugar, garlic, chilli and 80 ml water into the emptied tofu pan. Stir over a low heat for 2–3 minutes until smooth, glossy and gently bubbling. Take off the heat and stir in the lime juice; the dressing should pour in a thick ribbon, so add a small splash of water only if it needs loosening.
6. 6Peel and quarter the eggs. Fold about half the warm dressing through the potatoes, cabbage and beans, then add the cucumber and tofu. Taste a coated piece before adding salt, as the soy sauce may provide enough.
7. 7Tumble the vegetables and tofu into two wide bowls, nestle in the egg quarters and spoon over the remaining dressing. Keep the ingredients loosely mixed so each forkful catches warm vegetables, fresh cucumber and peanut sauce.

Per serving

kcal

615

protein

37.2g

fibre

11.2g

carbs

51.5g

fat

33.1g