Gado Gado salad

Ingredients

  • 1 tbsp vegetable oil
  • 200g firm tofu, chopped into small chunks
  • 250g cooked potatoes (roasted), chopped into chunks
  • 3 eggs
  • 100g green beans, halved lengthways
  • 250g Chinese cabbage, finely shredded
  • ½ cucumber (or 1 baby cucumber), thinly sliced
  • 100g beansprouts
  • 1 carrot shredded
  • handful coriander, leaves picked and roughly chopped
  • handful crackers
  • 4 tbsp crispy onions

For the peanut dressing

  • 50g peanut butter
  • 3 tbsp kecap manis
  • 1 tbsp soy sauce
  • 1 garlic clove, crushed
  • 150ml coconut milk
  • juice 1 lime

Method

  1. Bake potatoes in chunks

  2. Heat the oil in a large frying pan or wok and boil a small saucepan of water. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate.

  3. Add the eggs to the boiling water and cook for 7 mins, then plunge them straight into cold water. Fill the saucepan with fresh water, bring to the boil and add the beans. Cook for 2-3 mins until just tender. Drain and run under cold water until cool.

  4. To make the peanut dressing, put the peanut butter and kecap manis in a bowl and mash together with a fork until smooth and combined. Whisk in the remaining ingredients.

  5. Put the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrot and coriander in a large bowl or arrange on a platter. Drizzle over half the dressing, reserving the rest for people to help themselves. Break the prawn crackers in your hands and scatter over. Peel and quarter the eggs, and serve on top with the crispy onions. Toss together just before serving.