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.
Recipe
1
Prepare Ingredients
Finely chop chilli. Thinly slice snow peas. Peel and cut potato into 3cm pieces.
2
Prepare Kale
Pull leaves from kale stems, discarding stems. Tear kale into small pieces and place in a colander with snow peas.
3
Cook Potato, Blanch Greens
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.
4
Cook Tofu
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.
5
Mix Gado Gado
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.
6
Plate Up
Divide gado gado between bowls and top with crispy noodles and fried shallots to serve.