Warm Gado Gado Salad with Satay Sauce

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 1, 2017.

To make peeling boiled eggs easier, run under cold tap when peeling them.

Ingredients

400g potatoes, scrubbed and cut into quarters, so they are all roughly the same size
3 eggs
250g ginger and honey marinated tofu, thinly sliced
½ telegraph cucumber
1 capsicum
2 handfuls mung bean sprouts

a medium pot of salted water to the boil. Preheat BBQ hot plate to medium (if using).
Cook potatoes in pot of boiling water for 8 minutes, then use spoon to gently add whole eggs and simmer a further 5–7 minutes. Drain and run under the cold tap to cool then leave to drain well.
While potatoes and eggs cook, make the satay sauce. Heat a drizzle of oil in a small pot on medium heat. Cook garlic, onion, lemongrass and chilli flakes for about 2 minutes, until fragrant. Add all remaining satay sauce ingredients and simmer for 2–3 minutes, until thickened.
Heat a drizzle of oil in a large fry-pan on high heat. Fry tofu for about 1 minute each side, until golden. Remove from pan and set aside.
Thinly slice cucumber and remove core and seeds from capsicum and thinly slice. Toss in a large bowl, along with mung bean sprouts. Peel eggs, cut in half and set aside.
Spoon salad vegetables and potatoes onto plates and top with a few slices of tofu and egg halves. Drizzle over satay sauce. Sprinkle with peanuts, herbs and chilli (if using).