This is the Indonesian-inspired dish called Gado Gado from the Moosewood Restaurant Favorites cookbook. I love peanut sauces. This was more involved than the Mark Bittman one we often make, where you just mix peanut butter or tahini with hot water, soy sauce and some other yummy stuff.
This one starts with cooking onions, garlic and spices. It includes tamarind concentrate, coconut milk and a little vinegar. I’m not sure the flavor is that much different from the simpler ones, but it’s very, very good.
This recipe makes a TON of peanut sauce. It calls for an entire jar of peanut butter for 6 to 8 servings. We ate maybe a quarter of the sauce at dinner. Good left-overs, but next time I’ll make a lot less.
Since I could probably eat myself to death with peanut sauce on pasta, it was good that this was on an enormous pile of vegetables. Of course, there was so much going on between cooking the sauce and chopping the veg that I ran out of time to saute the tofu and never even thought to boil eggs until it was time to eat. This is a dish that takes some planning.