Updated: Aug 8, 2020
The feedback I get from this bowl is like non other. It's so simple, so yummy, perfect for a mid-week dinner and yet, enough to wow any friends you're having over.
I personally prepare the potatoes a day ahead of time because the process of cooking and cooling potatoes helps to form Resistant Starch. Resistant Starches are a type or prebiotic, which means they provide an ideal food source for the beneficial bacteria living in our large intestine.
I hope you love it!
Gado Gado Bowl
Ingredients (Serves 2)
100g green beans
250g chinese cabbage, finely shredded
½ cucumber, thinly sliced
1 carrot, grated
handful coriander leaves, roughly chopped
300g organic and non-GMO tofu
1 tbsp Extra Virgin Olive Oil
1 tbsp peanuts, roughly chopped
2 small potatoes, quartered (cooked ahead of time if possible)
The juice of 1 lime
1 clove garlic
1 red chilli, to taste
3 tbsp chunky peanut butter
150 mls coconut milk
1 tsp rice malt syrup
3 tbsp coconut aminos
Heat oil in a large frying pan. Cook tofu for a few seconds on each side until starting to brown. Transfer to a plate and let sit.
Add potatoes to the pan and cook for a few minutes until starting to brown. Set aside with the tofu.
Meanwhile, bring water to boil in a saucepan add the beans and let cook for 2-3 mins until just tender. Drain and set aside to cool.
To make the put peanut dressing, place all ingredients in a blender and blend well.
Place beans, cabbage, cucumber, cabbage, coriander and potatoes in a large bowl. Add ½ the dressing and gently combine until the veg are coated.
Divide the salad between two bowls. Top with tofu, drizzle with remaining sauce and top with bean shoots and peanuts.