Indonesian gado-gado salad

• Produce

  • 1/2 Broccoli, small
  • 1 Carrot
  • 3 Cherry tomatoes
  • 1 Chilli, hot red
  • 1/2 tsp Chilli, hot ground
  • 1 handful Coriander, fresh
  • 1 Courgette, small
  • 1 handful Flat beans
  • 2 Garlic clove
  • 4 tsp Ginger
  • 2 Lime, wedges of
  • 1 Of cabbage, wedge
  • 1 handful Spinach
  • 1 1/2 tbsp Tamarind puree

• Refrigerated

  • 100 g Tofu, firm

• Canned Goods

  • 1/4 cup Coconut milk

• Condiments

  • 5 tbsp Tamari

• Pasta & Grains

  • 100 g Vermicelli rice noodles

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 tsp Maple syrup or sugar
  • 1 Red pepper
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil

• Liquids

  • 1/4 cup Water

• Other

  • 125 g ½ cup crunchy 100% natural peanut butter**

Found on lazycatkitchen.com

Description

Directions

• In a mixing bowl, mix the ingredients for tofu marinade together. Cut tofu into triangles (or cubes) and place tofu in the marinade, turn it over at least once. The longer it marinades the better.Set the oven to 180º C / 360º F. Place marinated tofu cubes on a paper-lined baking tray and bake for 25 mins, flipping the cubes once with a pair of tongs 15 mins in.Prepare rice noodles according to the instructions on the packet.Heat up 1 tbsp of oil in a wok or a large frying pan. Stir fry broccoli florets and then add sliced beans for the last 30 seconds. You can also blanch them if you prefer.If your peanut butter has gone lumpy, add a few splashes of hot water to it and keep on stirring to get a smooth consistency back. Add coconut milk, soy sauce and enough water (I added ¼ cup / 60 ml of water in total) to achieve the consistency you like. Season with the remaining ingredients and warm it up gently before serving.Assemble all veg, vermicelli and tofu on two plates, serve with a warm peanut sauce, a wedge of lime, sprinkle of fresh coriander and some chilli slices if you like it spicy.