• Grilled Tofu With Gado Gado Salad
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Grilled Tofu With Gado Gado Salad

Grilled Tofu With Gado Gado Salad

  1. 1 Each Tomatoes
  2. 1 tbsp Soy Sauce - PANTRY ITEM
  3. 1 Each Red Chilli (optional)
  4. 1 Each Lime
  5. 1 Each Lebanese Cucumbers
  6. 50 g Green Beans
  7. 150 g Firm Tofu
  8. 5 g Coriander
  9. 1 tsp Brown Sugar - PANTRY ITEM
  10. 150 g Baby Chats Potatoes
  11. 1 tbsp Peanut Butter
  1. 1 Each Tomatoes
  2. 2 tbsp Soy Sauce - PANTRY ITEM
  3. 1 Each Red Chilli (optional)
  4. 1 Each Lime
  5. 1 Each Lebanese Cucumbers
  6. 100 g Green Beans
  7. 300 g Firm Tofu
  8. 10 g Coriander
  9. 1 tsp Brown Sugar - PANTRY ITEM
  10. 300 g Baby Chats Potatoes
  11. 2 tbsp Peanut Butter
  1. 2 Each Tomatoes
  2. 3 tbsp Soy Sauce - PANTRY ITEM
  3. 2 Each Red Chilli (optional)
  4. 2 Each Lime
  5. 2 Each Lebanese Cucumbers
  6. 150 g Green Beans
  7. 450 g Firm Tofu
  8. 15 g Coriander
  9. 2 tsp Brown Sugar - PANTRY ITEM
  10. 450 g Baby Chats Potatoes
  11. 3 tbsp Peanut Butter
  1. 2 Each Tomatoes
  2. 4 tbsp Soy Sauce - PANTRY ITEM
  3. 2 Each Red Chilli (optional)
  4. 2 Each Lime
  5. 2 Each Lebanese Cucumbers
  6. 200 g Green Beans
  7. 600 g Firm Tofu
  8. 20 g Coriander
  9. 2 tsp Brown Sugar - PANTRY ITEM
  10. 600 g Baby Chats Potatoes
  11. 4 tbsp Peanut Butter
  1. 3 Each Tomatoes
  2. 6 tbsp Soy Sauce - PANTRY ITEM
  3. 3 Each Red Chilli (optional)
  4. 3 Each Lime
  5. 3 Each Lebanese Cucumbers
  6. 300 g Green Beans
  7. 900 g Firm Tofu
  8. 30 g Coriander
  9. 3 tsp Brown Sugar - PANTRY ITEM
  10. 900 g Baby Chats Potatoes
  11. 6 tbsp Peanut Butter

Prep:

  1. Wash, halve and slice cucumbers diagonally.
  2. Finely chop red chilli.
  3. Wash and cut tomatoes into thin wedges.
  4. Wash and trim green beans.
  5. Wash coriander, pick leaves and finely chop stems.
  6. Cut baby potatoes into quarters.
  7. Cut tofu into 1cm thick slices.

Method:

  1. Mix the peanut butter with coriander stems, lime juice and soy sauce. Taste, and if you think it needs a little sweetness, add a little brown sugar.
  2. Divide potatoes, beans, tomatoes and cucumber among serving plates. Top with tofu. Drizzle with sauce and scatter coriander leaves. Sprinkle red chilli if you like it hot.
  3. Heat an oiled grill plate (or barbecue) over a medium to high heat. Add tofu carefully so it doesn't break. Cook for about 1 minute on each side, or until browned. Use an oiled spatula to slide the tofu off the grill plate or barbecue.
  4. Place potatoes in a saucepan. Half cover with salted water and bring to boil. Gently boil for about 8 minutes, or until almost tender. Add beans in last minute of cooking. Drain.
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