Gado Gado



Preheat the oven to 200°C/400°F/Gas 6. For the peanut dressing, heat the oil in a saucepan, add the onion and garlic, and sauté for 2-3 minutes. Then add the chilli and ginger and cook for another 1-2 minutes.


Add the ketjap manis, peanut butter, lime juice and zest and coconut sugar to the pan and mix thoroughly, before adding the coconut milk and bringing to a gentle simmer for 1-2 minutes. Transfer the sauce to a blender and purée until smooth.


For the salad, toss the new potatoes in 1 tablespoon of oil and place on a baking tray. Bake in the oven for 30 minutes until the potatoes are cooked through.


Whilst the potatoes are cooking, in a pan of boiling water, cook the green beans for 2-3 minutes. Then drain and allow them to cool.


Heat the remaining tablespoon of oil in a frying pan over a medium-high heat and fry the tofu for 4-5 minutes until crispy.


To assemble the salad, fill the bottom of a bowl with the lettuce, arrange the potatoes, green beans, tofu, radishes, red cabbage, carrots, cucumber, cherry tomatoes and red onion in bowls, spoon over the peanut dressing and top with the spring onions, fresh coriander, peanuts and red chilli.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased