Name: Gado gado
Prep time: 15 minutes
Cook time: 15-20 minutes
Yield: 4
Ingredients: 1-2 sweet potatoes, peeled and cubed; 1-2 tsp rapeseed oil; 300g pack tofu, cubed; 300g beansprouts; 1 large carrot, cut into ribbons with peeler; 1 red pepper, sliced; 6 spring onions, chopped; 10cm cucumber, chopped; 160g cabbage, shredded; 160g fine green beans, blanched; For the dressing:; 1 tbsp unsalted crunchy peanut butter; 2 tsp reduced-salt soy sauce; 2 tsp runny honey; 1 tsp granulated sweetener; 1 small red chilli, finely chopped; juice 1 lime; 1 tbsp water

Indonesian salad of cooked and raw vegetables with a spicy peanut sauce.

Serves

Prep

15 minutes

Cook

15-20 minutes

Nutritional Information:

Each 380g serving contains (excludes serving suggestion)

KCal: 370
Carbs: 24.4g
Fibre: 8.4g
Protein: 23.8g
Fat: 17.8g
(Medium)
Saturates: 0.7g
(Low)
Sugars: 15.5g
(Low)
Salt: 0.3g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

1-2 sweet potatoes, peeled and cubed
1-2 tsp rapeseed oil
300g pack tofu, cubed
300g beansprouts
1 large carrot, cut into ribbons with peeler
1 red pepper, sliced
6 spring onions, chopped
10cm cucumber, chopped
160g cabbage, shredded
160g fine green beans, blanched
For the dressing:
1 tbsp unsalted crunchy peanut butter
2 tsp reduced-salt soy sauce
2 tsp runny honey
1 tsp granulated sweetener
1 small red chilli, finely chopped
juice 1 lime
1 tbsp water

Method

Step 1

Boil the sweet potatoes. Cool, then set aside.

Step 2

Meanwhile, add 1 tsp of oil to a pan and fry the tofu on each side - 4-5 minutes until crispy - using a little more oil if needed.

Step 3

While the tofu is cooking, mix all the ingredients for the dressing together.

Step 4

Arrange the sweet potato and vegetables onto 4 plates, sprinkle on the tofu and drizzle with dressing to serve.

Recipe tips

To blanch the beans, add to boiling water for 3-4 minutes then immediately plunge into cold water to stop them cooking.

Gado gado