Spring Greens Gado Gado

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Young spring greens		1-2 bunches
Carrot (small)		1
Potato		1
Cauliflower		5-6 florets
Beansprouts		1 handful
Prawn crackers		as required
Taifun Smoked Tofu		1
A (Dressing)
Peanut butter		50g
Fish sauce		0.5 tbsp
Rice syrup		0.5 tbsp
Tamarind paste		1 tbsp
Grated ginger		1 tsp
Hot water		2 tbsp

Method

Prep

20min

Cook

10min

Pour the hot water onto the beansprouts. Chop the tofu into 2cm dice.

Put lots of hot water in a large pan and boil the potato and carrot until soft.

Stand up the spring greens in the hot water for 20 seconds to cook the stalk, then the whole spring greens for another 20 seconds.

Squeeze the water out of the spring greens then chop into bitesize pieces.

Mix all the A ingredients together to make the dressing.

Place the vegetables and tofu attractively onto a dish and add the spring greens. Serve with the dressing on the side and enjoy with prawn crackers.

This is the peanut butter I used this time.

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