Gado Gado

Wash and chop the vegetables as mentioned above. I have used the whole baby spinach leaves. If you are using large spinach leaves, torn them into pieces.

Blanch French beans, carrots, cauliflower florets, shredded cabbage, bean sprouts and spinach separately with little bit of salt. Dip in cold water for few minutes and strain the excess water. Boil the potatoes till firm. Cucumber can be used raw. Refrigerate.

Make slurry of 1 teaspoon of corn flour, 3 tablespoon of water, salt and pepper to taste. Dip tofu pieces in this slurry and pan fry/roast them on all the sides.

To prepare peanut sauce: Heat 1 teaspoon of oil in a kadai and roast peanuts till they turn golden. Using a mortar and pestle, pound roasted peanuts into a coarse powder. Keep it aside. Now, pound the shallots and garlic cloves coarsely.

Heat 2 tablespoons of oil, add pounded shallots and garlic. Saute till nice aroma emits. Add red chilly powder, salt, palm sugar and saute for a second. Add the given amount of water followed by the tamarind paste. Mix well and bring it to boil.

Stir the pounded peanut powder into the sauce. Simmer until the sauce thickens. Turn off the flame and let it cool.

Before serving, arrange the vegetables and fried tofu in a serving platter. Pour the peanut sauce in the middle and serve. You can also serve it like a finger salad with peanut sauce in a bowl.