Warm gado gado with tofu, egg and peanut sauce

Ingredients

For 1 serving

• Tofu120 g
• Eggs1
• Potatoes120 g
• Green beans100 g
• Cabbage80 g
• Bean sprouts50 g
• Peanut butter15 g
• Soy sauce1 teaspoon
• Lime juiceto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, nuts, eggs, soy

Method

1. Bring a pan of salted water to the boil. Meanwhile peel the potatoes and cut them into roughly 2 cm chunks; top and tail the green beans and cut the white cabbage into strips.
2. Cook the potatoes in the boiling water for 12 minutes over medium heat; after 7 minutes add the green beans and cabbage so everything is ready together, until the potatoes are tender and the beans still crisp. Drain.
3. Meanwhile cook the egg in a small pan of boiling water for 9 minutes, until hard-boiled; cool it in cold water, peel and cut into wedges.
4. Drain the tofu, pat it dry and cut it into roughly 2 cm cubes; fry it in a non-stick pan over medium-high heat for 6 minutes, turning, until golden on all sides.
5. For the sauce, mix the peanut butter in a small bowl with the soy sauce, lime juice, chopped chilli and 3 tablespoons of hot water, until smooth and creamy.
6. Arrange the potatoes, beans, cabbage and rinsed bean sprouts on the plate, add the tofu and egg wedges and spoon over the peanut sauce.