Gado Gado

1. 1

   Cook potatoes in boiling water until tender.

2. 2

   Drain, cool slightly, then cut into quarters.

3. 3

   Cook carrots and beans separately until just ender.

4. 4

   Drain, plunge into iced water, then drain thoroughly.

5. 5

   Heat oil in nonstick frying pan and cook tofu all over in batches until crisp.

6. 6

   Drain on crumpled paper towels.

7. 7

   Arrange vegetables and tofu on plate, cut eggs in half and place in centre around bowl of peanut sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.