Indonesian gado gado salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar_half
Gado Gado (meaning ‘mix mix’) is a fresh Indonesian dish that combines raw and lightly cooked vegetables with satay tofu and fragrant peanut sauce.
1. Halve (or quarter) potatoes. Add to saucepan and cover with water. Bring to boil and cook for 8-10 minutes until just tender. Trim and halve beans. Add to boiling water for 1-2 minutes or until potatoes are cooked. Drain and set aside to cool.

2. Zest and juice lime, chop kaffir lime leaves. Blend together with peanuts, peanut butter, 1 tbsp soy sauce, 1 tbsp tahini and 1/2 cup of water using a stick mixer.

3. Shred lettuce leaves. Julienne or ribbon carrot. Slice cucumber. Set aside with bean shoots.

4. Heat frypan over medium-high heat with 1 tbsp oil. Roughly chop tofu and add to pan to cook for 3-4 minutes until warmed through.

5. Layer cooked and fresh vegetables along with tofu on plates. Spoon over peanut dressing.
Baby Potatoes
Green Beans
 1/2 bag (125g)
Kaffir Lime Leaves 2 doubles
Roasted Peanuts 1 packet (40g)
Peanut Butter
 2 sachets (2 x 30g)
Baby Cos Lettuce 1
Continental Cucumber 1/2*
Bean Shoots 1 bag (250g)
Satay Tofu 2 packets (2 x 200g)

* Ingredient also used in another recipe

From your pantry:
soy sauce (or tamari), tahini