Full of texture and flavour, this Indonesian salad has long been a favourite among the vegetarian crowd. But with soft potato, crisp snow peas, springy tofu and crunchy noodles coated in a zesty peanut sauce, we bet it'll be popular with your regular meat-eating crowd, too.
Finely chop chilli. Thinly slice snow peas. Peel and cut potatoes into 3cm pieces.
Pull kale leaves from stems, discarding stems. Tear leaves into bite-sized 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 2cm cubes. Heat vegetable oil in a frypan over medium-high heat. Add tofu and soy sauce and cook for 5 minutes, stirring occasionally, or until tofu is caramelised and golden. While the tofu is cooking, continue with the step 5.
Zest and juice lime. Place peanut butter, kecap manis, lime zest and juice and 40ml (2 tablespoons) warm water in a large bowl and mix to combine. Add tofu, chilli, potato, snow peas and kale, season to taste and mix to combine.
Divide gado gado between bowls and top with crunchy noodles and crispy shallots to serve.