Gado gado literally means "mixed mixed" in Indonesian. It is a well known dish originated from Indonesia, which has many versions to it. It is great served on its own as a light meal or as a side dish to accompany a meat dish.
4 hard boiled eggs
200g fried tofu cubes
1 baby cos lettuce heart
2 medium sized carrots
3 medium sized tomatoes
2 medium sized cucumbers
For the Peanut Sauce:
3 cloves garlic, minced
4 Tablespoons smooth peanut butter
1 cup chicken or vegetable liquid stock
1/2 cup coconut cream
1 Tablespoon coconut sugar** (can be substituted with brown sugar)
2 Tablespoons hot chilli sauce
1/2 teaspoon salt
Juice from 1/2 a lime
2 Tablespoons of fried shallots**
Cut each tomato into eight wedges.
Wash and separate lettuce leaves; cut into smaller pieces.
Chop cucumbers into 0.5cm thick round pieces.
Slice eggs into quarters.
Preheat oven to 200°C. Arrange tofu cubes on a baking tray and bake for 11 minutes, turning halfway through. Set aside.
To make the sauce: heat a teaspoon of vegetable oil in a pan on MEDIUM and stir-fry garlic for 1 minute until fragrant.
Add in stock, coconut cream, peanut butter, chilli sauce, sugar, and salt, and stir until thoroughly combined. Cook for a further 4 minutes until mixture starts to boil. Stir in lime juice.
Arrange vegetables, tofu, and eggs in a large bowl. Top with peanut sauce dressing and fried shallots.
**Both coconut sugar and fried shallots can be obtained from Asian grocery stores.