Gado gado is a delightful dish, traditionally made with peanuts. At Misty Mountain, we don’t use peanuts, so have come up with an equally tasty sauce made with almonds. The tofu is prepared in such a way that even those who aren’t tofu lovers come back for seconds.
Lightly steamed selection of fresh seasonal vegies that is, carrot, cauliflower, broccoli, snow peas, bok choy, etc
Cooked brown rice
1 cup almonds, toasted in oven until golden brown
2 cups water
1 cup coconut cream
3 Tbsp tamari
4 cubes palm sugar
1 lemon, juiced
1 tsp celtic salt
¼ cup tahini
6 cloves garlic, grated
1 small onion, finely sliced
1½ cm root ginger, grated
¼ tsp each ground coriander and ground cumin
4 kaffir lime leaves
Place first eight ingredients in blender. Blend until smooth.
Saute garlic, onion, ginger, spices and kaffir leaves, then add blended ingredients.
Bring to boil and simmer a few minutes until sauce thickens.
1pkt firm refrigerated tofu, cut into cubes
½ cup cornflour
2 tsp onion powder
1tsp garlic powder
1½ tsp Celtic salt
Combine dry ingredients in a bowl. Add tofu, and toss to coat evenly. Preheat a pan, add a couple spoons of coconut oil, and gently shallow-fry the tofu cubes until golden brown.
To assemble, place on plate in this order: rice, steamed vegetables, gado sauce and tofu. Drizzle with more gado sauce, and top with bean sprouts and fresh coriander.