Gado gado
prep: 15 minutes
cook: 15-20 minutes
serving: 4
Nutrition Facts
each serving
KCal
370
Carbs
24.4g
fiber
8.4g
Protein
23.8g
Fat
17.8g
Saturates
0.7g
Sugars
15.5g
Salt
0.3g
Fruit/Veg Portion
3
Ingredients
all 18 types- 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
Directions
4 steps in totalStep 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.
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