Gado Gado

Serves: 2


For the Salad:

  • 1 pack of Organic Tofu – sliced (we love Bean Supreme)
  • 2 eggs – soft boiled (we love Woodland)
  • A handful spinach leaves (we love The Fresh Grower)
  • 1 carrot – julienned
  • A handful bean sprouts
  • A handful green beans, sliced
  • ½ cucumber – sliced
  • 6 potatoes – boiled and cubed (we love Wilcox)

For the peanut sauce:

  • 1 tbsp peanut butter (we love Chantal Organics)
  • 1 tbsp soy sauce (we love Lee Kum Kee)
  • 1 tsp honey (we love Airborne)
  • 1 clove garlic – minced
  • 1 red chilli – chopped finely
  • 1 lime – juiced and zest grated
  • ½ can coconut milk (we love Chantal Organics)


  1. Deep fry the tofu in medium hot vegetable oil until golden and crispy.
  2. In a bowl, mix together all of the peanut sauce ingredients
  3. In a large bowl, combine spinach, potatoes, bean sprouts, carrot, green beans, cucumber and drizzle with peanut sauce and fold to combine. Arrange the tofu, boiled egg and some extra vegetables attractively on top. Serve with some more sauce.
  4. Devour.
Tofu recipes