Raw and fried vegetables with hot peanut sauce (satay) and rice.

Time : 24 minutes

This is a meal inspired by Indonesian meals such as gado-gado, pecel and karedok.

Ingredient for one person

Rice noodles
Tofu
1 onion
Lemon leaves
Tomatoes
2 sweet peppers
Cucumber
1 piece of courgette (zucchini)
1 or 2 carrots
2 cups of raw peanuts
1/2 cup of water
Salt (a pinch) and Sugar (about 1 serving spoon) or kecap manis
Garlic
Ginger
Fresh hot chilli
1/3 teaspoon of turmeric
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin powder
Oil

Preparation

Grind (you can use a blender) and roast the peanuts (on a low fire in a pan or pot), frequently mix until the powder becomes light brown.

Grind the ginger, chilli and garlic, at them to the peanuts the some water, sugar, salt, lemon leaves, cumin, coriander, turmeric and let it boil slowly, stir in until it becomes thick, put it aside.

Put the full peppers in an oiled pan and fry them with some slices of tofu, when they are a bit seared, add the sliced onion, stir.

Slice the cucumber, grate the carrots and the courgette.

Add the noodles in boiling water, once ready you may rinse them.

Put the noodles in a plate, add the grated vegetables, tofu, onions, add the sauce on top and on the side some sliced cucumber, tomatoes and the peppers.

Instead of raw peanuts, you can use unsalted roasted peanuts and grind them or use pure peanut butter (the sauce will look and taste different then).

Sautéed tofu and vegetables with chilli sauce and sweet basil.

Time : 16 minutes

Ingredient for one person

Rice
Tofu
1 piece of courgette
1 onion
1 or 2 garlic cloves
3 chillies (if they are not too strong, if you use Thai chilli, one is enough according to my level of tolerance)
Fresh sweet basil
A few garden orache leaves or spinach if you can´t pick any garden orache.
Salt
1 small piece of ginger
1/2 tea spoon of curry powder (turmeric, coriander, cumin)
1 small piece of cucumber
Some lettuce or other kind of greens
Oil

Preparation

While boiling the rice, grind the chilli(es), garlic and ginger in a mortar, add some oil (olive oil or whatever you like) and salt.

Slice all vegetables and the tofu, stir fry it first and when it becomes a bit crusty, and the courgette and onion, fry a few minutes.
When the vegetables are a bit soft, add the garden orache, chilli paste with the sweet basil (I use the leaves and stems), some salt if needed, quickly mix, fry two or three minutes.

Serve with some cucumber slivers, lettuce and a dressing you like.