Indonesian Raw Salad with Tofu
If you are not a big fan of tofu, the way it is used in this raw salad will win you over as it did me. The salad is based on the Indonesian gado gado, a dish that we are becoming more familiar with here in the UK.
- 4 eggs
- 150g mangetout
- 150g firm tofu, cut into small cubes
- 100g bean sprouts
- 100g radishes, cut into quarters
- 1 small Chinese cabbage, shredded
- 1 small carrot, grated
- ½ cucumber, halved lengthways, seeds removed, and sliced
- sea salt and freshly ground black pepper
- 1 lime, quartered, to serve
For the dressing
- 30g dried shrimps, chopped
- 50ml vegetable oil
- 30g sliced pancetta, finely chopped
- 1 red onion, grated
- 2 garlic cloves, crushed
- 2 red chillies, finely chopped
- 1 tsp dried chilli flakes
- 100ml rice wine
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tbsp oyster sauce
- 2 tbsp crunchy peanut butter
First, put the dried shrimps for the dressing in a small heatproof bowl and cover with 100ml boiling water. Leave to soak for 30 minutes.
Heat the 50ml of vegetable oil for the dressing in a saucepan over medium heat, add the pancetta and cook for 2-3 minutes until crisp. Drain the shrimps and add them to the pan, reserving the soaking liquid for later. Cook the shrimp with the pancetta for 2-3 minutes until the shrimps begin to colour, then add the onion, garlic and fresh chillies and chilli flakes and sweat for 2-3 minutes until softened. Deglaze the pan with the rice wine and allow it to reduce by half, then add the remaining ingredients and mix until well combined. Remove from the heat. If the mix is too thick, loosen it with some of the reserved soaking liquid from the shrimps. The dressing should be thick but still pourable.
Bring a saucepan of salted water to the boil and cook the eggs for 6 minutes (or longer, depending on your preference). For the last minute of cooking, add the mangetout. Drain well and cool in iced water, then drain the mangetout and peel the eggs from their shells. Set aside.
Heat a splash of vegetable oil in a frying pan over medium heat, add the diced tofu and sauté for 8-10 minutes until golden. Drain well on kitchen paper and season with salt, and while it's draining, warm through the dressing.
To assemble the salad, combine the bean sprouts, radishes, Chinese cabbage, carrot, cucumber and the cooked mangetout then place a layer of the salad on each plate. Top with the crispy tofu and boiled eggs (which have been halved) and season with salt and pepper, then drizzle with the hot peanut dressing. Serve with a wedge of lime to squeeze over.
Find more recipes like this in Marcus' Kitchen, by Marcus Wareing.