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
- 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.
- Prepare all of the ingredients for the tray and set aside.
- For the tofu, mix rice flour, salt and pepper on a plate.
- Dust each piece of tofu in the rice flour.
- 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.
- To serve, lay out the warm rice, veggies, eggs and tofu on a platter or tray.
- Drizzle with some of the Peko Peko Miso Ginger peanut sauce and add a bowl of extra sauce to the tray.
- Finish with fresh herbs as you wish.
COOKS NOTES
- Other great uses for the Peko Peko Miso Ginger peanut sauce would be:
- Drizzled over grilled meats
- As a dip for shop bought dumplings
- As a dip for crisp veggies