Miso And Ginger Peanut Sauce Gado Gado Platter

I GF I DF I VEG I V Option | SERVES: 4 | PREP: 20 mins | COOK: 20 mins

INGREDIENTS

Peko Peko Miso, Ginger & Peanut Sauce

3/4 cup Peko Peko Miso Ginger Dressing 

1½ Tbsp hoisin

3 Tbsp peanut butter – dark roasted if possible

3/4 red chilli chopped red chilli or chilli flakes to taste

3 Tbsp roasted peanuts, chopped

60mls  coconut cream

2 kaffir lime leaves

5 Tbsp water

Gado Gado Platter

4 soft boiled eggs, halved (omit for a vegan dish and replace with a vegan option such as marinated tempeh)

1 Lebanese cucumber, cut into long quarters

4 radish, sliced into 5mm rounds

1 bunch Dutch carrots, halved lengthways

1 cup pickled red cabbage (or other pickled veg)

45g long grain rice, cooked to packet instructions

1 lime, sliced into wedges

Tofu

200g firm tofu, sliced into squares

½ cup rice flour

Flakey salt and white pepper 

¼ cup grapeseed oil

Optional to Serve

Green chilli, fresh herbs

TO PREPARE

1. Add all sauce ingredients to a medium saucepan over medium high heat, stir to combine and bring to a boil before reducing to a simmer for 10 mins. Stir frequently. Set aside to cool.
2. Prepare all of the ingredients for the tray and set aside.
3. For the tofu, mix rice flour, salt and pepper on a plate.
4. Dust each piece of tofu in the rice flour.
5. Heat the oil in a small frypan over medium high heat and add the tofu, cooking on each side until all pieces are gently browned. Remove to paper towel to drain.
6. To serve, lay out the warm rice, veggies, eggs and tofu on a platter or tray.
7. Drizzle with some of the Peko Peko Miso Ginger peanut sauce and add a bowl of extra sauce to the tray.
8. Finish with fresh herbs as you wish.

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COOKS NOTES

• Other great uses for the Peko Peko Miso Ginger peanut sauce would be:

1. Drizzled over grilled meats
2. As a dip for shop bought dumplings
3. As a dip for crisp veggies