Gado Gado with Peanut Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Begin by preparing the tofu. Heat vegetable oil in a large skillet or wok over medium-high heat.

   Ca. 2 min.

   Kokkens note: Ensure your tofu is well-pressed to achieve a crispy texture.

2. 2

   Add the cubed tofu to the hot oil and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove with a slotted spoon and set aside on paper towels to drain excess oil.

   Ca. 10 min.

   Kokkens note: Don't overcrowd the pan; fry the tofu in batches if necessary.

3. 3

   Bring a pot of salted water to a boil. Blanch the green beans for 2-3 minutes until tender-crisp. Remove with a slotted spoon and immediately plunge into an ice bath to stop cooking and retain color.

   Ca. 5 min.

4. 4

   In the same boiling water, blanch the shredded cabbage for 1-2 minutes until slightly softened. Drain and cool.

   Ca. 3 min.

5. 5

   For the peanut sauce, combine the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, minced garlic, chili flakes (if using), and water in a small saucepan.

   Ca. 2 min.

6. 6

   Heat the sauce over medium-low heat, stirring constantly, until it thickens and is smooth. Adjust consistency with more water if needed, and taste to adjust seasonings.

   Ca. 5 min.

   Kokkens note: The sauce should be thick enough to coat the back of a spoon, but still pourable.

7. 7

   To assemble the Gado Gado, arrange the fried tofu, blanched green beans, blanched cabbage, bean sprouts, sliced potato, and sliced cucumber on a large platter or individual plates.

   Ca. 5 min.

   Kokkens note: Arrange ingredients in separate piles for a visually appealing presentation.

8. 8

   Drizzle generously with the warm peanut sauce. Garnish with fried shallots, if desired.

   Ca. 1 min.