Vegan gado gado with tofu and peanut dressing

vegan gado gado - salad with beans, potatoes, cucumber, tofu and peanut sauce

Vegan gado gado with tofu and peanut dressing

Try this vegan take on the traditional Indonesian salad, gado gado. It’s made with tofu, potatoes, green beans, cucumber and bean sprouts and a delicious, zingy peanut sauce.

Course Salad

Cuisine Asian, Vegan

Keyword vegan gado gado

Prep Time 15

Cook Time 40

Tofu pressing time 30

Total Time 1 25

Servings people

Calories 392kcal

Ingredients

For the tofu

400 g firm tofu drained
1 tablespoon sunflower oil
1 tablespoon soy sauce
1 tablespoon maple syrup

For the peanut dressing

50 g peanut butter
Juice one lime
100 ml coconut milk
1 tablespoon soy sauce

For the salad

500 g potatoes
250 g green beans
200 g beansprouts
½ cucumber or one small one
Fresh coriander

Metric - US customary

Instructions

To make the tofu

First press the tofu with a tofu press* or by using kitchen towel and a heavy book.
Pre-heat the oven to 200°C (fan)/200°C/gas mark 7.
Once pressed cut into bite-sized chunks and transfer to a roasting tin.
Drizzle with 1 tablespoon sunflower oil, 1 tablespoon soy sauce and 1 tablespoon maple syrup.
Mix well.
Roast for 20 minutes then turn each piece over and return to the oven for a further 20 minutes or until turning crispy on the outside.

To make the peanut sauce

Place 50g peanut butter into a bowl with the juice of a lime, 100ml coconut milk and 1 tablespoon soy sauce. Mix well with a fork and set aside.

To make the salad

Wash and peel* your potatoes and cut into bite-sized pieces. Place in a large pan of cold water, add a little salt and bring to the boil. Reduce the heat to a simmer and cook until soft. Drain and set aside.
Top and tail your green beans. Bring a pan of water to the boil, add the prepared green beans and cook for 2 minutes. Drain and place in a bowl of cold, iced water - this will help them to retain their vibrant green colour.
Cut your cucumber into half moons.
Place the potatoes, green beans, beansprouts, cucumber and cooked tofu onto a large serving dish. Sprinkle over some coriander leaves and serve with the peanut sauce

Notes

You can leave the peel on if you prefer.
Nutritional information is approximate and is intended as a guide only.

Nutrition