Gado Gado
One of my favorite vegetarian sources of protein is gado gado. I always order it at an Indonesian restaurant I love, so finally I came up with my own recipe.
Use whatever vegetables you have in the house. You can make a batch of the sauce and refrigerate it for a week.
Prep time: 10 min; Total time: 10 min
Ingredients
- 1 lb tofu
- 1 c. broccoli
- 1 c. carrots
- 1/2 c. bean sprouts
- 1 hardboiled egg (optional)
- 1/2 c. natural peanut butter
- 1-2 tbsp. soy sauce (to taste)
- 2 tsp. grade B maple syrup (or to taste)
- 1/2 tsp cayenne (optional)
- 1 tsp. rice vinegar (optional)
- 1/4 c. water
Slice tofu into bitesized pieces. Steam tofu and vegetables (I just microwave them in a bowl with an inch of water in the bottom for about 5 min). On a plate, arrange all vegetables. Slice the egg and add it on top of the vegetables.
Combine peanut butter and all remaining ingredients and microwave for 2 min. Stir your peanut butter mixture until it is blended. Add water to reach your desired consistency (it should be thinner than normal peanut butter, but not liquidy).
Pour sauce over vegetables and enjoy with brown rice.
Tips
Use any vegetables you have around the house. The ones listed above are my favorites.
If you want to go to more trouble with your sauce, saute 2 cloves minced garlic and/or shallots and add them. You can also add a squeeze or two of lemon juice.
Make sure your peanut butter has one ingredient: peanuts. It is also okay if it contains some salt. If you don't have peanut butter around, it is okay to use 1 tbsp peanut oil and 1/2 c. peanuts. Toast the peanuts first and then toss them in a food processor until they are blended.
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