gaia gado gado salad

serves 6

600 g (1 lb 5 oz) firm tofu, cut into 1 cm (½ inch) cubes

2 lemongrass stems, white part only, thinly sliced

2 garlic cloves, lightly crushed

60 ml (2 fl oz/¼ cup) macadamia oil

1 large carrot, thinly sliced

¼ Chinese cabbage (wong bok), shredded

500 g (1 lb 2 oz) baby bok choy (pak choy), shredded

1 Lebanese (short) cucumber, sliced

½ pineapple, peeled, cored and chopped

3 spring onions (scallions), sliced

1 cup coriander (cilantro) leaves

4 long red chillies, seeded and thinly sliced

GADO GADO DRESSING

120 g (4¼ oz/¾ cup) macadamia nuts or peanuts, lightly toasted

freshly squeezed juice of 3 limes

80 ml (2½ fl oz/¹/₃ cup) kecap manis

80 ml (2½ fl oz/¹/₃ cup) coconut milk

1 tablespoon fish sauce

1 garlic clove, crushed

Put the tofu, lemongrass, garlic and macadamia oil into a bowl. Cover with plastic wrap and refrigerate overnight.

To make the gado gado dressing, put the macadamia nuts into a food processor and process until they resemble fine breadcrumbs. Transfer to a bowl and stir in the lime juice, kecap manis, coconut milk, fish sauce and garlic. Set aside until needed.

Cook the carrot in a small saucepan of boiling water for 2 minutes, or until tender. Refresh in cold water, drain well and set aside.

Cook the tofu on a hot barbecue plate or in a frying pan over medium heat for 2–3 minutes, turning often, until golden brown — the lemongrass should be a little crunchy.

Put the carrot and remaining salad ingredients into a large bowl and toss well to combine. Add the gado gado dressing and gently toss again before serving. Place the tofu on top.