Gadogado with fried tofu
Indonesian vegetable dish with green beans, pointed cabbage, carrots, spicy tofu sprigs and spicy satay sauce.
Remove the stalk and the tip of the green beans. Cut the pointed cabbage into strips of 2 cm wide.
Cook the beans in salted water for 8 minutes. Add the carrots after 3 minutes and the cabbage after 5 minutes. Drain.
Meanwhile, boil the eggs hard in 8 minutes. Peel and halve them.
Heat the sesame oil and sunflower oil in a wok and fry the tofu in 3 minutes on a high heat until crispy.
In the meantime, heat the satay sauce according to the instructions on the packaging.
Add the vegetable to the tofu, scoop and take the wok from the fire.
Spoon the gadogado on a dish, spread the eggs over it and sprinkle with the seroendeng. Serve with the satay sauce.
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