Gado Gado Tofu
Full of texture and flavour, this Indonesian salad is a vegetarian favourite. Soft, boiled potato, crisp snow peas, springy tofu and crunchy noodles unite with a peanut sauce spiked with plenty of lime for a zesty, veggie-packed bowl.
Full of texture and flavour, this Indonesian salad is a vegetarian favourite. Soft, boiled potato, crisp snow peas, springy tofu and crunchy noodles unite with a peanut sauce spiked with plenty of lime for a zesty, veggie-packed bowl.
Finely chop chilli. Thinly slice snow peas. Peel and cut potato into 3cm pieces.
Pull leaves from kale stems, discarding stems. Tear kale into small pieces and place in a colander with snow peas.
Place potato in a saucepan of cold, salted water over medium heat and bring to the boil. Cook for 10–12 minutes or until tender. Drain boiling potato water over kale and snow peas in the colander and leave for 5 minutes to soften.
Cut tofu into 1cm cubes. Heat a frypan over medium-high heat. Add vegetable oil, tofu and soy sauce and cook for 5 minutes, stirring occasionally, or until tofu is caramelised and golden. Set aside.
Zest and juice lime. Place peanut butter, kecap manis, lime zest and juice, and any pan juices left from the tofu in a bowl. Add tofu, chilli, potato, snow peas and kale, season to taste and mix to combine.
Divide gado gado between bowls and top with crispy noodles and crispy shallots to serve.