Hero photo
45 Minutes
Vegetarian
Mild

Gado Gado Tofu with Crunchy Noodles

  • Easy

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

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1

Prepare Ingredients

Finely chop chilli. Thinly slice snow peas. Peel and cut potato into 3cm pieces.

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2

Prepare Kale

Pull leaves from kale stems, discarding stems. Tear kale into bite-sized pieces and place in a colander with snow peas.

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3

Cook Potato, Blanch Greens

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.

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4

Cook Tofu

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 next step.

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5

Mix Gado Gado

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.

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6

Plate Up

Divide gado gado between bowls and top with crunchy noodles and crispy shallots to serve.

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Gado Gado Tofu with Crunchy Noodles

Fabulous fresh ingredients

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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."

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