Gado-Gado Peanut Salad

Blanched vegetables and tofu with warm peanut sauce — gado-gado. Makes 3 servings.

30 min · Serves 3 · Vegan · ≈369 kcal per serving · ≈18 g protein

Add to a free weekly plan with a shopping list

Ingredients

• 200g plain tofu
• 250g potatoes, peeled
• 200g green beans
• 200g white cabbage
• 120g carrots
• 60g roasted peanuts
• 40g peanut butter
• 15g soy sauce
• 25g lime juice
• 6g fresh red chilli
• 6g garlic
• 3g salt

Method

1. Boil potato, green beans and carrot until tender; blanch shredded cabbage 1 minute.
2. Pan-fry tofu cubes until golden.
3. Blend peanut, peanut butter, soy, lime, chilli, garlic and salt with hot water to a pourable sauce; toss everything together.

Contains: gluten, peanuts, soy.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.