Ingredients
- 400 g orange sweet potato, peeled, cut into 1 cm-thick slices
- 2 carrots, peeled, cut into 1 cm-thick batons
- 200 g green beans, trimmed
- 300 g firm tofu, cut into 2 cm cubes
- 1 tablespoon sunflower oil
- 100 g baby spinach leaves
- 1 large Lebanese cucumber, thinly sliced
- 4 hard-boiled eggs, halved
- 125 g bean sprouts, trimmed
- Sliced red chilli and lime wedges, to serve, optional
Dressing
- ⅓ cup crunchy peanut butter
- 2 teaspoons crushed chilli
- 1½ tablespoons salt reduced soy sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1 small clove garlic, crushed
Method
Step 1
Boil, steam or microwave sweet potato and carrots, separately, until just tender. Drain and cool.
Step 2
Place beans in a heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain, refresh under cold water, then drain well.
Step 3
Meanwhile, pat tofu with paper towel to absorb excess moisture. Heat oil in a large non-stick frying pan over medium-high heat. Add tofu. Cook for 3-5 minutes, turning occasionally, until crisp and golden. Remove and drain on paper towel.
Step 4
To make dressing, whisk all ingredients and 2 tablespoons hot water in a small jug until well combined.
Step 5
Arrange tofu, sweet potato, carrots, beans, spinach, cucumber, eggs and beans sprouts on a platter. Drizzle over dressing and sprinkle with chilli. Serve with lime wedges.
Tips
- Tofu can be replaced with tempeh, if preferred.
- Dressing can be made 1 day ahead. Keep covered in the fridge.
- Gado gado can be arranged on platter up to 2 hours ahead. Cover and refrigerate. Top with dressing and chilli just before serving.
- Pack any leftovers into containers and refrigerate for lunch the next day.
