Gado-Gado

Blanched vegetables, tofu, and hard-boiled egg dressed in a rich peanut and kecap manis sauce with prawn crackers.

Ingredients

• 600g large prawns
• 2 cups jasmine rice
• a handful of grated fresh ginger
• 1 tsp ground turmeric
• 1/4 cup neutral vegetable oil
• 200g shallots
• a handful of fresh Thai basil, chopped
• lime wedges, to taste
• 2 cups coconut milk

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and coriander seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced lemongrass over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground turmeric and chayote, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 20 mins.

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