Satay gado gado is a very popular dish in the Netherlands, because it has its roots in Indonesia (which was a Dutch colony). I love making this recipe, because it’s very easy and great to make for lunch! Make a big batch of the satay sauce and put it in the freezer if you want to whip up this dish next time even QUICKER!
makes: 4-5 servings
prep time:10 min
cook time: 15 min
total time: 25 min
- 1 cucumber
- 150g bean sprouts (mung beans)
- 250g green beans
- 5 cooked eggs
- 350-400g marinated tofu
- Spring onion
- Optional: edamame beans
For the sauce:
- 300g crunchy peanut butter
- 200ml coconut milk or cream
- 20ml ketjap (sweet soy sauce)
- 1 tbsp sambal oelek (or sriracha)
- thumbsize of freshly grated ginger
- 2 cloves of garlic, minced
- splash of water
Optionally: serve with rice
In the meanwhile, take a small pot and add all the ingredients for the sauce. Stir well and put on low. Keep on stirring. As soon as it’s starting the bubble, turn of the heat and leave on the stove.
Take a stir fry or wok and add the tofu to it. Turn over and heat for about 3 minutes on each side.
When the 10 minutes are up, cool the eggs in very cold running water, and add the green beans to a plate. Then steam the bean sprouts (and edamame if using) for about 2-3 minutes. Slice the eggs and put to the same plate as the green beans. Now also add the tofu, bean sprouts and edamame. Top of with some chopped spring onion and serve with the satay sauce.