Vegetarian
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 medium 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 tofu, vegetable oil 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 fried shallots to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
