Gado-gado with quinoa, tofu, potato, peanut sauce and fermented chili

Preheat the oven to 180°C.

Take the tofu out and press it with a paper towel to get the excess water out. Dice it into 1cm cubes and toss it in a bowl with the soy sauce, brown sugar and a pinch of salt.

Put the whole potatoes into cold salted water and bring to a boil. These should take about 20-25 minutes. Strain once done.

Rinse the quinoa then put it in another pot with water (2 cups for couples, just over 3 cups for families) and a pinch of salt. Cook for 15 minutes, then cover with a lid and let it rest for 5 more minutes. Fluff with a fork once done.

Finely slice the cabbage.

Peel and finely slice the red onion.

Pick the coriander leaves and finely chop the stalk.

Add the cabbage, red onion and coriander stalk to a bowl. Add the juice of half the lime, a pinch of salt and toss together.

Spread the tofu onto a lined tray and roast for 15 minutes.

Peel and slice the carrot into matchsticks, as fine as you can get them.

Rinse the bean sprouts.

Cut the potatoes into quarters.

Divide the quinoa between the bowls.

Arrange the potatoes, tofu, cabbage slaw, carrot and bean sprouts around it.

Drizzle with peanut sauce, sambal and garnish with coriander leaves and lime.

Enjoy!