Steamed Vegetables With Gado-Gado


For the Vegetables

  • 2 cucumbers, chopped in cubes
  • 20 gms bean sprouts
  • 20 gms moong sprouts
  • 2 tsp toasted sesame
  • 150 gms tofu cut in thin slices, about 1/4 inch thick

For the Peanut Sauce

  • 1 cup peanut
  • 1/2 tsp red chilli powder
  • salt to taste
  • 2 garlic cloves, crushed
  • 1 tsp date paste
  • 1 tbsp soy sauce
  • 1 tbsp black vinegar
  • 1 inch ginger
  • 1/2 cup fresh coconut milk


Pan-fry the tofu till the outer layer is crispy. Place all the chopped salad vegetables and sprouts in a bowl and mix.

For the Peanut Sauce

Roast the peanuts beforehand. Add roasted peanuts, ginger, garlic, red chilli powder, date paste, salt, soy sauce, black vinegar and coconut milk into grinder to mix. The consistency of the sauce should be like the Thousand Island Sauce. Add more coconut milk if it’s too thick.

Serve the salad vegetables with crispy tofu on top and pour the peanut sauce over it as per taste.

Serves 4