Gado Gado

Ingredients
vegetable oil for frying
250g firm tofu, cut into 2 cm pieces
Peanut sauce
1 tablespoon olive oil
1 clove garlic, crushed
2 teaspoons chopped ginger
4 shallots, finely chopped
2 bird's eye chillies, finely chopped
1 tablespoon palm sugar
¼ cup peanut butter
185 mls (¾ cup) coconut cream
1 tablespoon kecap manis (Soy sauce sweetened with palm sugar)
1 tablespoon lemon juice
sea salt

Vegetables
1 cup bean shoots
1 cup (120g) steamed green beans, trimmed and sliced in half on the diagonal
1 ½ cups (110g) steamed broccoli florets, blanched
1 medium carrot, sliced
1 red capsicum, sliced
2 tomatoes cut into wedges
1 red onion cut into wedges
1 small cucumber, peeled and cut into chunks
2 hard-boiled eggs cut into quarters

Preparation method
Heat vegetable oil in a wok or a saucepan. Fry the tofu until crisp and drain on kitchen towel. Season lightly with salt.

To make the sauce heat the olive oil in a wok or saucepan and stir-fry the garlic, ginger and shallots for 2 minutes. Add chillies, palm sugar and peanut butter and cook for a further minute. Pour in the coconut milk, kecap manis and lemon juice and stir over low heat until the sauce thickens, about 5 minutes.

Arrange tofu, vegetables and eggs on a platter and serve with the peanut sauce