Gado-Gado (Indonesian Vegetable Salad with Peanut Sauce)
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Ingredients
- 300 g waxy potatoes, diced
- 150 g green beans
- 150 g beansprouts
- 150 g cabbage, roughly chopped
- 200 g firm tofu, cubed
- 4 large eggs, hard-boiled and peeled
- 4 tbsp peanut butter
- 2 tbsp sweet chilli sauce
- 1 lime, juiced
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 23 g
- Carbohydrate
- 25.7 g
- of which sugars
- 11.2 g
- Fat
- 19 g
- of which saturates
- 4.4 g
- Fibre
- 5.9 g
- Salt
- 0.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12-15 minutes until tender, then drain.
- 2
Blanch the green beans and cabbage in boiling water for 2-3 minutes until just tender but still bright, then drain, and blanch the beansprouts for 30 seconds.
- 3
Fry the tofu in a dry non-stick pan for 4-5 minutes until lightly golden on all sides.
- 4
Whisk the peanut butter, sweet chilli sauce, lime juice and 4 tablespoons warm water together to make a smooth dressing.
- 5
Arrange the potatoes, green beans, cabbage, beansprouts and tofu on plates.
- 6
Halve the hard-boiled eggs and add to the plates, then spoon over the peanut dressing to serve.
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