Gado Gado Bowl with Tofu and Crispy Shallots

This Week

2 Dec - 8 Dec

Gado Gado Bowl with Tofu and Crispy Shallots

This is assortments take on Gado Gado, an Indonesian salad. This bowl is packed full of protein from the eggs, edamame beans and tofu. Served with fresh vegetables, crispy shallots and a creamy peanut sauce.

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Meal Prep Guide

Make the peanut sauce

Ingredients

4 Tbsp smooth peanut butter
3 Tbsp tamari
1 Tbsp honey
1 Tbsp fish sauce
1 garlic clove, crushed
2 red chillies (finely chopped)
150ml coconut milk
1 lime (juice)

Method

To make the dressing, combine all ingredients in a jar or bowl and mix until smooth and creamy. Store in an airtight jar in the fridge.
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Boil the eggs.

Ingredients

4 eggs

Method

Fill a saucepan with enough water to submerge the eggs, then bring to a boil. Gently lower the eggs into the boiling water. Cook for 7 minutes, then place them into a bowl of cold water. Once cool enough to handle, place into the fridge with the shells on.
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Store in the fridge with the shells on.
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Cut the vegetables

¼ red cabbage (finely sliced)
½ cucumber (thinly sliced)
1 carrot (julienned)

Store in the fridge in an airtight container.

Tips

Tips

This sauce is so delicious that you could even make double the batch for a quick and easy dinner later in the week. Simply serve with some grilled chicken, rice and steamed greens.
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Another suggestion would be to massage kale with a little olive oil, salt and pepper. Add some finely sliced cabbage and coriander. Top with our crispy tofu and drizzle generously with the peanut sauce.

This recipe uses 150ml of coconut milk. If you can’t find a can or carton that size, we recommend freezing the rest for a curry or to put into your next smoothie.

Shortcuts

Vegetables

This bowl is delicious with a combo of both cooked and raw vegetables. A more traditional Gado Gado has boiled potatoes and green beans.

Swap red cabbage for white.

Add mung beans.

Protein

Swap tofu for grilled chicken or rotisserie chicken.

Other

Add prawn crackers.

Ingredients

1 cup edamame beans
4 eggs
300g firm tofu, (cut into triangles)
1-2 Tbsp coconut oil
1 tsp sesame oil
½ red cabbage (finely sliced)
½ cucumber (thinly sliced)
1 carrot (julienned)
½ cup fresh coriander (roughly chopped)
2 Tbsp peanuts (roasted and roughly chopped)

Crispy shallots

2 medium shallots or 3 small shallots (sliced finely)
1 Tbsp flour
3 Tbsp coconut oil
Salt

Peanut sauce

4 Tbsp smooth peanut butter
3 Tbsp tamari
1 Tbsp honey or maple syrup
1 Tbsp fish sauce
1 garlic clove (crushed)
2 red chillies (finely chopped)
150ml coconut milk
1 lime (juice)

Method

Cook the edamame beans as per packet instructions. Once cooked, rinse under cold water and set aside.

Fill a saucepan with enough water to submerge the eggs, then bring to a boil. Gently lower the eggs into the boiling water. Cook for 7 minutes, then place them into a bowl of cold water. Once cool enough to handle, remove the shells.
Prepare the crispy shallots. Add the sliced shallots to a small bowl and dust with flour, toss well to make sure every slice is lightly coated in flour. Heat the coconut oil in a small saucepan over high heat. Once the coconut oil is hot carefully add the shallot slices. Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a couple of paper towels to drain the excess oil and sprinkle over some salt.
Cook the tofu. Add 1-2 Tbsp of coconut oil to a large pan over medium-high heat. Once hot, add the tofu slices and cook for 4 minutes on each side or until golden brown. Once cooked remove from the pan; season with salt and drizzle over sesame oil.

To make the dressing, combine all ingredients in a jar or bowl and mix until smooth and creamy.

Assemble the Gado Gado bowl. Divide vegetables between four bowls, add the edamame beans, eggs (cut in half or into quarters) and the tofu. Drizzle generously with the dressing and top with the shallots, peanuts and fresh coriander.