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Birdstheword
Gadogado
Indonesian dish with tofu, soy sauce, cucumber, rice, carrot, green beans, spinach and 5 spices.
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Ingredients
Directions
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Cut the tofu into slices and place on a piece of kitchen paper or a clean tea towel. Put a piece of kitchen paper on it and push out as much moisture as possible.
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Put the tofu in a bowl and sprinkle with the soy sauce. Let marinate for 3 hours.
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Scrape the cucumber into thin slices with a cheese slicer. Mix the sesame oil, chilli sauce and vinegar for the dressing.
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Scoop through the cucumber and let alone until used. Boil the rice according to the instructions on the package.
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Cook the eggs almost hard in 7 minutes. Scare and peel them. Bring a pot of water to the boil. Cut the winter carrot into thin sloping slices.
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Boil the carrot for 2 minutes, remove from the boiling water with a slotted spoon and drain in colander.
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Also boil the coals and the green beans for 2 minutes and drain. Put the bean sprouts and spinach in a sieve and pour the boiling water from the pan over it.
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Heat the satay sauce on low heat. Stir frequently. Let the tofu drain again and push out the moisture as much as possible with kitchen paper.
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Mix the 5 spices with the flour and swirl the slices of tofu. Heat the oil in a wok and fry the slices of tofu over a high heat for 5 minutes until golden brown and done.
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Divide the rice, all vegetables and the tofu over the plates. Spoon some satay sauce over it. Halve the eggs and lay 2 halves on each plate.
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Nutrition
925Calories
Sodium0% DV1.600mg
Fat62% DV40g
Protein74% DV37g
Carbs33% DV100g
Fiber32% DV8g
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