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Gado gado

Gado gado

Colourful bowl of vegetables

4 serves

30 m

10 m


  • 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


  • 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


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.


  • 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.

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