Smoked Tofu Gado Gado

Gado Gado, so good they named it twice? Well, it is certainly one of a favorite vegetarian dishes from Indonesia. It is very easy to make and makes a great starter or main.

Smoked Tofu Gado Gado

Portions: 6 Portions

Preparation: 20 minutes

Cooking: 10 minutes

Ingredients

Vegetables

  • 100g shredded Chinese Cabbage, (coarse stalk section removed)
  • 60g beansprouts
  • 100g snake beans or stringless beans cut into 3cm pieces, blanched and refreshed in cold water
  • 1 large carrot, peeled and grated
  • 3 celery stems, roughly chopped

Smoked Tofu

  • 180g tofu, cut into 4 wedges
  • 3 tsp. sesame oil
  • 3 tsp. soy sauce
  • 3 tbsp. jasmine rice
  • 3 tsp. green tea leaves
  • 2 tsp. brown sugar
  • 2 star aniseeds

To Fry

  • 3 tsp. five spice
  • 1 tbsp. rice or plain flour
  • Maldon salt and freshly ground pepper
  • 1 tbsp. soy sauce
  • Oil for deep frying

Peanut Sauce

  • 1 tsp. peanut oil
  • 1 tsp. ginger, grated
  • 1 garlic clove, crushed
  • 1 large red chilli, finely chopped
  • 2 tbsp. crunchy peanut butter
  • 300ml coconut milk
  • 1 tsp. Thai fish sauce
  • 2 tsp. palm sugar or brown sugar
  • 1 tsp. rice wine vinegar or juice of 1/4 lime

To Serve

  • 3 hard boiled eggs, peeled and quartered
  • 3 tbsp. unsalted roasted peanuts
  • 60g prawn crackers

Method

  1. Smoked Tofu: Pour the sesame oil and soy sauce in a bowl and coat the tofu with it. Place the rice, tea leaves, sugar and star anise in the smoker or use a suitable substitute e.g. Wok with foil in the base and steamer rack over the top and cover or steamer with foil in the bottom. Place the smoker over a moderate heat and when it begins to smoke place the tofu on a rack in it, cover and place over a low heat. Allow the tofu to smoke for a couple of minutes on each side, until it has a smoked smell to it. Remove it from the smoker and cut the tofu into 3cm cubes.
  2. To Fry: Heat the oil in a deep fryer or wok to 180° C. Place the five spice, flour and seasoning on a plate and toss the tofu gently in it. Deep-fry the tofu in 2-3 batches until they are golden brown and slightly crisp. Drain them on paper toweling and allow to cool.
  3. Peanut Sauce: Place the oil in a saucepan over a moderate heat, add the garlic, ginger and chilli to the pan and sauté until fragrant. Add the peanut butter and gradually mix in the coconut milk and then the rest of the ingredients so that it is well combined. Bring the mixture to simmer and allow it to reduce to a thick pouring consistency.
  4. To Serve: Mix the vegetables and tofu in a bowl pour over the peanut sauce and toss the salad so that it is well coated. Place the salad on a large plate and put the egg quarters on it, scatter over the peanuts, extra chilli (optional) and place the prawn crackers around the plate (optional). Serve