Gadogado

Name: gadogado
Cook time: 45 min
Total time: 225 min
Yield: 4
Cuisine: Indonesian
Ingredients: 375 g tofu natural; 4 el Japanese soy sauce; 1 cucumber; 1 el sesame oil; 2 el sweet chilli sauce; 4 el vinegar; 250 g basmati rice; 4 medium sized egg; 200 g winter carrot; 200 g cut pointed cabbage; 150 g fresh green beans; 125 g bean sprouts; 100 g fresh spinach; 400 g satay sauce; 2 tl five spice powder; 2 el wheat flour; 3 el sunflower oil

Indonesian dish with tofu, soy sauce, cucumber, rice, carrot, green beans, spinach and 5 spices.

Ingredients

Directions

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.
Put the tofu in a bowl and sprinkle with the soy sauce. Let marinate for 3 hours.
Scrape the cucumber into thin slices with a cheese slicer. Mix the sesame oil, chilli sauce and vinegar for the dressing.
Scoop through the cucumber and let alone until used. Boil the rice according to the instructions on the package.
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.
Boil the carrot for 2 minutes, remove from the boiling water with a slotted spoon and drain in colander.
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.
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.
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.
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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