Vegetable plate with peanut sauce

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 125 g Tofu
  • 3-4 Garlic cloves
  • 7-10 Tbsp Juice of 1 lemon
  • 250 g Potatoes
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 250 g Carrots
  • 200 g Mung bean sprouts
  • 200 g White cabbage or Chinese cabbage
  • 1 package (300 g) frozen beans
  • 200 g Cucumber
  • 2 small red onions
  • 4 TABLESPOONS Oil
  • 50 g Palm sugar
  • 1/2 - 1 TABLESPOON Sambal Oelek
  • 75 g Coconut cream
  • 150 g Peanut cream
  • 25 g Peanut kernels
  • 7-10 Tbsp Mint

Directions

  1. 1

    Dice the tofu. Peel the garlic and press it through a garlic press. Mix the tofu, 1/3 of the garlic and lemon juice, fill up with 1/2 litre of water and let it stand for 30 minutes. In the meantime, wash the potatoes and cook in boiling water for 20 minutes. Boil the eggs in boiling water for nine minutes until hard, drain, rinse with cold water and peel. Cut eggs into quarters or halves as desired. In the meantime, clean and wash carrots and cut them into sticks.

  2. 2

    Wash the sprouts. Clean, wash and cut cabbage into strips. Cook the beans in boiling salted water for 15 minutes. Add cabbage and carrots after ten minutes of cooking time and cook to the end. Add sprouts to the vegetables one minute before the end of cooking time. Drain vegetables on a sieve. Drain the potatoes, rinse and peel. Cut the potatoes into slices. Wash, clean and slice the cucumber. Drain the tofu and collect the lemon water. Peel and chop the onions. Heat two tablespoons of oil in a pot, fry the onions, remaining garlic and palm sugar in it. Add and stir in Sambal Oelek and deglaze with the lemon water.

  3. 3

    Drain the potatoes, rinse and peel. Cut the potatoes into slices. Wash, clean and slice the cucumber. Drain the tofu and collect the lemon water. Peel and chop the onions. Heat two tablespoons of oil in a pot, fry the onions, remaining garlic and palm sugar in it. Add and stir in Sambal Oelek and deglaze with the lemon water. Add coconut cream and peanut cream and bring to the boil while stirring until the creams are dissolved. Coarsely chop the peanut kernels. Heat the remaining oil in a pan and fry the tofu cubes in it while turning. Arrange vegetables, eggs and tofu, sprinkled with peanuts, on a plate. Serve garnished with mint if desired. Serve with extra sauce

  4. 4

    Add coconut cream and peanut cream and bring to the boil while stirring until the creams are dissolved. Coarsely chop the peanut kernels. Heat the remaining oil in a pan and fry the tofu cubes in it while turning. Arrange vegetables, eggs and tofu, sprinkled with peanuts, on a plate. Serve garnished with mint if desired. Serve with extra sauce

Nutrition Facts

KCAL
730 kcal
CARBS
50 g
FATS
46 g
PROTEINS
27 g