Warm Gado Gado Salad with Satay Sauce

Warm Gado Gado Salad with Satay Sauce

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 24, 2016.
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This delicious Indonesian dish is a taste sensation!

Ingredients

SALAD

  • 200g baby potatoes, cut into quarters
  • 1 egg
  • 1/2 Lebanese cucumber
  • 1–2 radishes
  • 1/2 capsicum
  • 1 handful mung bean sprouts
  • 1/2 punnet cherry tomatoes

SATAY SAUCE

  • 40g satay sauce
  • 1/4 cup coconut cream

TOFU

  • 100g ginger and honey marinated tofu

TO SERVE

  • 1 tablespoon chopped roasted peanuts
  • 1/2 tablespoon coriander leaves
  • 1/2 tablespoon mint leaves
  • 1/2 red chilli, thinly sliced (optional)
  • 1–2 lemon wedges

Steps

  1. a small pot of salted water to the boil. Preheat BBQ hot plate to medium (if using).
  2. Cook potatoes in pot of boiling water for 8 minutes, then use spoon to gently add whole egg and simmer a further 5 minutes. Drain and cover with cold water for 2 minutes. Drain. Peel and halve the egg. Set aside.
  3. While potatoes and egg cook, prepare the rest of the meal. Thinly slice cucumber and radish; remove core and seeds from capsicum and thinly slice; toss all together in serving bowl with mung bean sprouts and tomatoes.
  4. lace satay sauce and coconut cream in a small pot on low heat and warm through, stirring well, until heated through, 1–2 minutes.
  5. Heat a drizzle of oil in a small fry-pan (preferably non-stick) on medium heat (or use BBQ hot plate). Slice tofu 0.5cm and cook for 1–2 minutes each side, until golden. Remove from pan and set aside.
  6. Top salad with a few slices of tofu and eggs, drizzle over half the satay sauce (reserve half to eat another time). Sprinkle with peanuts, herbs and chilli (if using). Squeeze over lemon juice just before eating.

Nutritional Information

Energy 2635 kj
630 kcal
Protein 28.4g
Carbohydrate 72.3g
Fat 23.7g