Gado Gado

Ingredients for 4 servings:

• 400g tofu
• 4 tbsp soy sauce
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil (peanut oil)
• 200 ml coconut milk
• 4 tbsp peanut butter
• 1 zucchini
• 2 carrots
• 1 cauliflower
• 1 broccoli
• chili powder
• salt and pepper
• Desiccated coconut

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Indonesian “mess” with peanut sauce

Drain the tofu, squeeze out excess moisture, cut into small cubes, and marinate in soy sauce for about 2 hours. Dice the onion and finely chop the garlic, then sauté both in peanut oil. Add the tofu and fry. Add the coconut milk and peanut butter, and season with chili powder, salt, and pepper. Clean, dice, or chop the zucchini, carrots, cauliflower, and broccoli, and cook in water until tender. Drain and let drain. Briefly sauté the vegetables and season with soy sauce. Sprinkle with desiccated coconut. Serve with basmati rice. Tip: Variations with other vegetables (e.g., peppers, mushrooms, etc.) are possible.